Thursday, February 28, 2013

Crunchy Sausage Casserole

This is a really tasty casserole. I was given the recipe by my mom, from a collection of recipes she and a friend put together years ago for another friend, a woman with triplets, little time, and a budget. You can follow this method to make it the night before or, if you have enough time, it can be made the same day and it will be just fine to cook without having to refrigerate first.

1 package long grain & wild rice mix
1 pound bulk pork sausage
1 pound ground beef
1 onion, chopped
1 can mushrooms, drained
1 can sliced water chestnuts, drained
2 Tbsp soy sauce
1 (2.75 oz) package sliced almonds

Cook rice according to package directions; set aside.

Cook sausage, ground beef, and onion over medium heat in a large skillet until meat is brown. Drain. Add rice, mushrooms, water chestnuts and soy sauce. Stir well. Spoon into ungreased 2-qt casserole dish. Cover and refrigerate overnight. Remove from refrigerator and sprinkle with almonds. Place in cold oven and turn on to 325 degrees. Bake 1 hour or until thoroughly heated.

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