CRUNCHY SAUSAGE CASSEROLE

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Crunchy Sausage Casserole image

From a 1981 Southern Living edition. Yummy for breakfast or dinner. I prefer it without the ground beef. Think ahead if you choose to refrigerate overnight. You may bake this without refrigerating overnight; bake, uncovered, at 300 degrees for 20 minutes or until hot. I like a little green pepper in mine too. Consider using spicy sausage or adding in some cayenne and garlic. Great on a breakfast buffet.

Provided by charlie 5

Categories     Breakfast

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 (6 ounce) package long grain and wild rice blend
1 lb bulk pork sausage
1 lb ground beef
1 large onion, chopped
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can water chestnuts, drained and sliced
3 tablespoons soy sauce
1 (2 3/4 ounce) package sliced almonds
lemon slice (optional)
parsley sprig (optional)

Steps:

  • Cook rice mix to pkg directions and set aside.
  • Cook sausage, ground beef, and onion over medium heat until browned, stirring to crumble. Drain off drippings. Add rice, mushrooms, water chestnuts and soy sauce; stir well. Spoon into ungreased 2 quart casserole. Cover and refrigerate overnight.
  • Remove from refrigerator, and allow to sit at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered at 325 for 50 minutes or until heated through.
  • Garnish with lemon and parsley.

Nutrition Facts : Calories 392.2, Fat 25.4, SaturatedFat 8.1, Cholesterol 91.8, Sodium 461.9, Carbohydrate 11.9, Fiber 2.6, Sugar 3.2, Protein 29.3

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