Sausage and Rice Casserole

• Meat

  • 1 1/2 lb Breakfast sausage, Hot

• Produce

  • 1 stalk(s Celery
  • 1 Onion, small
  • 1 Red bell pepper, half

• Canned Goods

  • 2 cup Chicken stock
  • 1 10 1/2 oz can Cream of mushroom soup

• Pasta & Grains

  • 1 1/4 cup Jasmine rice or reg. long grain rice

• Dairy

  • 3/4 cup Colby jack cheese

Found on justapinch.com

Description

Ingredients

• 1 1/2 lb hot breakfast sausage
• 1 small onion, chopped
• 1 stalk(s) celery, chopped
• 1 half, red bell pepper, chopped
• 1 1/4 c uncooked jasmine rice or reg. long grain rice
• 10 1/2 oz can cream of mushroom soup
• 2 c chicken stock
• 3/4 c shredded colby jack cheese

Directions

• 1Brown the sausage in a large skillet over med. high heat. Break up the sausage as it cooks with a wooden spoon. Drain off ay excess grease. Add in the onion, celery and bell pepper. Cook for 5 minutes. Add in the uncooked rice and stir to combine. Whisk together the soup and broth and pour into the pan. Stir to combine well. Stir in the cheese and pour into a lightly greased 2.5 quart baking dish. Cover tightly with tinfoil and bake in a 350 degree oven for 1 hour.