Sunday Sausage

This recipe has been in my family for as long as I can remember. We came upon it in a Yukon Czech cookbook from many years ago, and it has been a staple in my family ever since. It is incredibly easy, can be made in one skillet, and comes together in almost no time! Enjoy!


Ingredients:
1 lb. Sausage
2/3 C. raw rice
¾ C. celery, chopped
1 medium/large onion, chopped
½ large green pepper, chopped (or whole, depending on how much pepper you want)
1 pkg. Lipton Chicken Noodle Soup Mix
3 C. boiling water

Brown sausage in a skillet. Remove sausage from skillet, reserving fat. Sauté onion, celery, and pepper in sausage drippings. When done sautéing, add meat, soup, water, and rice to vegetables. Place all in medium baking dish. Cover and bake 45 minutes in a 350-degree oven. Serves 6-8.

Recipe Notes:
-It is best to start the water when the sausage is about halfway done, so that it will be boiling nicely by the time the sautéing is finished. (Yes, I have actually forgot to start the water, and it put me back about 10-15 minutes.)

-The original recipe includes 1 Tbsp. sliced, toasted almonds that are sprinkled on top before baking, but my family never includes them. I’m sure they’re fine, but I’ve never been much of a fan of that texture in this particular casserole.

-If you want the casserole to brown up any in the oven, it is best to go half and half on the covering (25 minutes covered, 20 uncovered, etc.).