Saturday, September 18, 2010

Sausage Rice Casserole

1 lb pork sausage
2 cups rice
1medium onion
1 can cream soup
1 can whole kernel corn
salt and pepper to taste, will depend on how much seasoning is in the pork sausage.

Brown the pork sausage in a skillet until brown , remove, use the fat to saute one chopped medium onion. Drain off excess fat. Boil two cups of rice in water as directed on the rice package. Stir the cooked rice, the can of cream soup and the whole kernel corn into the sausage and onion. Put into a casserole dish. Bake for 30 minutes at 325. This is a good dish to make ahead, refrigerate or freeze until needed.
Hamburger can be substituted for the pork sausage but we much prefer the sausage.

1 comment:

  1. If you fail to plan ahead and are impatient you can just make this a skillet meal and skip the oven time, everything is already cooked the time in the oven just helps blend the flavors but we have often eaten it without.
    I got this recipe many years ago from an extention agent when we had a class on freezing food prepared meals. This recipe intended to be prepared, then frozen for eating at a later time.