1 lb pork sausage
2 cups rice
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.