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–+ servings

Sausage Pilaf

Adapted from a recipe in the Casserole Cook Book, page 12.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.