Baked Rice with Sausage & Cucumber Tomato Salad

Baked Rice with Sausage

2 lbs bulk Italian sausage
4 celery ribs, thinly sliced
1 large onion, chopped
1 large green pepper, chopped
4 1/2 cups water
3/4 cup dry chicken noodle soup mix (1 1/2 envelopes)
1 can cream of chicken soup
1 can uncooked long grain rice
1/4 cup dry bread crumbs
2 tbsp butter

Preheat oven to 350 degrees; in a large skillet, cook sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well. Transfer to a greased 9 x 13 x 2 in baking dish. Cover and bake for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered for 10 -15 minutes or until rice is tender. Let stand 10 minutes before serving.

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Cucumber Tomato Salad

2 large cucumbers, peeled and diced
2 large tomatoes, diced
1 medium green pepper, diced
1 medium onion, diced
1 bottle 8 oz. fat-free Italian salad dressing
Sugar substitute equivalent to 2 tsp sugar

In a bowl, combine the cucumbers, tomatoes, green pepper and onion. Combine salad dressing and sugar substitute; pour over vegetables. Refrigerate for at least 1 hour.

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Laverne Diede
Rhonda Fitterer

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