Yes, another sausage recipe. We are using up the last of the bulk sausage we bought this month. I have used it in many different dishes and my family is still not tired of sausage. That is the great thing. If you can make your dishes taste different from night to-night you can eat the same meat and not get tired of it because it is so different. Garlic Butter Italian Sausage Sandwiches last week (click for link to original recipe) and now a Southern Sausage and Rice Casserole.
Most families have some sort of this dish in their repertoire. Most associate this dish with a childhood memory of mom or grandma making this. That is one of the reasons I love making dinners each night. I hope when my children are older they will remember the good feelings of being in the kitchen and at the dinner table. Maybe they won’t remember all the dishes I made but I am hoping they remember the fun, laughter, and love they were surrounded by.
This was so GOOD!We were all pleasantly surprised at how much we all liked the dish. This made a huge pan. All four of us wanted the leftovers but after two servings each at dinner there was just enough for a lunch portion and then someone ate the leftovers for breakfast. I was disappointed because for the first time in forever I got up and wanted the leftovers for my breakfast but they were already gone!
I served this with a side of broccoli and a green salad to complete the dinner.
Tip: You can use brown rice in this recipe but the cooking time will increase substantially. I suggest starting with alloted time and stirring checking every 10 minutes or so until desired doneness is reached. I use brown rice and it generally takes around 1 hour 30 minutes hour to 2 hours cooking time.
- 1 1/2 lbs pound pork sausage (mild or hot – your choice)
- 1 medium onion, diced
- 2-3 stalks celery, thinly sliced
- 1/4 teaspoon red pepper flakes (optional)
- 2 (14.5 oz) cans cream of celery soup
- 3 cups chicken stock
- 2 cups uncooked white rice
- black pepper, to taste
- Brown sausage in a large skillet over medium heat. When sausage is about half-cooked, add onion, celery and red pepper flakes and continue cooking until sausage is no longer pink and onions are translucent. Drain off any excess fat with a spoon.
- Spray a 13 x 9 casserole dish with non-stick cooking spray or coat pan with butter.
- Pour cream of celery soup, broth, rice and meat mixture into casserole dish. Gently stir to combine well. Cover tightly with aluminum foil and bake at 350 degrees for 1 hour.
- Remove casserole from oven and let rest, covered, for 10 minutes before serving.