Sausage Pilaf
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (1½ quart)
Ingredients
- 500 grams bulk pork sausage, (1 lb), Shortcut
- 1 cup celery, diced
- ½ cup onion, diced
- ½ cup green bell pepper, diced
- ¼ cup pimento, diced
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 1¼ cups milk
- ½ cup dry white rice
- ½ teaspoon poultry seasoning, Shortcut
- ¼ teaspoon salt
- 1 cup soft bread crumbs
- 2 tablespoons butter, melted
Instructions
- Brown the sausage in a large non stick pan, breaking up meat with a spatula as it cooks. Cook until lightly browned. Drain off excess fat.
- Preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
- To the pan, mix in the celery, onion, and bell pepper. Cook until vegetables are tender.
- Stir in the pimento, soup, milk, rice, and seasonings.
- Pour mixture into the ungreased casserole.
- Cover and bake for 50 minutes, stir occasionally while baking.
- Mix together the bread crumbs and melted butter, sprinkle on casserole, bake uncovered for another 20 minutes.
- Serve with sides of your choice, enjoy.
Notes
Low cost per serving.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Mushroom Soup, Poultry Seasoning.
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