2 pounds hot bulk sausage
Vegetable oil
4 or 5 green onions (tops and all), chopped
1 large green bell pepper, chopped
1 cup chopped celery, including leaves
2 (1-ounce) packages dry chicken noodle soup mix
4½ cups boiling water
1 cup uncooked rice
1 (8-ounce) can water chestnuts, diced
In a skillet on medium-high heat slightly brown the sausage. Remove from the heat and drain off the grease. In the skillet in a small amount of vegetable oil brown the onions, pepper, and celery. In a saucepan on medium-high heat cook the soup in the boiling water for 7 minutes. Add the rice and blend. Add the water chestnuts, vegetables, and sausage. Preheat the oven to 350°. Pour the sausage mixture into a 3-quart casserole dish. Cover and bake for 45 minutes to 1 hour. Freeze any leftovers, or divide and freeze as is.
YIELD: 6 SERVINGS
Lynn Grace
Grayson, Georgia