Rice Krispies Sausage Casserole Food

RICE SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350°. Prepare rice mixes according to package directions. Meanwhile, in a large skillet, cook the sausage, celery and carrots over medium heat until meat is no longer pink; drain. , In a large bowl, combine the sausage mixture, rice, soups, onion powder, garlic powder and pepper. Transfer to two greased 11x7-in. baking dishes., Cover and bake 40-45 minutes or until vegetables are tender. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.,

SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven at 350°.
• Brown sausage in frying pan and pour off grease.
• Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.
• In bowl combine rice and soups and then add cooked ingredients.
• Pour into greased Pyrex pan.
• Bake 1 1/2 hours at 350°, stirring occasionally.

MY MOM'S SAUSAGE & RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium high heat, combine the sausage, onion, celery and green bell pepper and saute for 5 minutes. Drain any excess fat.
• Stir the dry rice in with the sausage and vegetables, then add the water and the soup mix. Transfer this mixture to a lightly greased 2 quart casserole dish and top with the almonds.
• Bake, covered, at 350 degrees F (175 degrees C) for 90 minutes.

MY MOM'S SAUSAGE AND RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

RICE KRISPIES SAUSAGE CASSEROLE

Steps:

• Brown sausage and onion together; drain.
• Mix sausage mixture with rice.
• Layer with Rice Krispies and cheese, dividing between 2 (2 qt.) casserole dishes.
• Mix together eggs, milk and soup and spoon over tops of csseroles.
• Bake at 350 degrees for 40 minutes.

RICE KRISPIES SAUSAGE CASSEROLE

Steps:

• Brown sausage and onion together; drain.
• Mix sausage mixture with rice.
• Layer with Rice Krispies and cheese, dividing between 2 (2 qt.) casserole dishes.
• Mix together eggs, milk and soup and spoon over tops of csseroles.
• Bake at 350 degrees for 40 minutes.
• makes 2 6-serving casseroles

SAUSAGE CASSEROLE

Steps:

• Preheat oven to 180- 200 degrees C.
• brown sausages in frying pan.
• while sausages are on, heat the remaining chopped ingredients in a casserole dish (except worcester sauce, tabasco & herbs) when sausages are browned, cut them into chuncks and add to the casserole dish.
• Put into a preheated oven for up to 2 hours.

SAUSAGE AND RICE CASSEROLE SIDE DISH

Steps:

• Brown sausage in a heavy skillet over medium heat; transfer sausage to a 2-1/2-qt. greased casserole dish. In the sausage drippings, saute celery, onion, peppers and mushrooms until lightly browned; transfer to prepared dish. Add water chestnuts, rice, broth and seasonings; mix well. Cover tightly and bake at 350° for 1 to 1-1/2 hours or until rice is fluffy and tender.

RICE KRISPIES BEEF CASSEROLE

Steps:

• Mix all ingredients together.
• Place in casserole dish and bake uncovered for 30 minutes at 350 degrees.
• (When I cooked the 2 pounds I used a 11 x 13 pan.).

CURRIED CHICKEN SAUSAGE CASSEROLE

Steps:

• Heat an ovenproof casserole or frying pan and add oil. Brown the sausages on each side until golden, about 10 minutes. Remove and place on a paper towel to absorb excess fat. Set aside.
• Add onions and garlic and sauté for 5 minutes until translucent. Add ginger and apple and sauté for a further 3 minutes until the apple start to soften. Stir in curry paste, chicken stock and tomatoes and bring to the boil.
• Add the browned sausages, bring back to the boil, cover, then place in a preheated oven at 180°C for 20 minutes.
• Place cornflour into a small bowl and cover with warm water, stir until smooth. Remove casserole from the oven and stir through the cornflour. Cover and return the casserole to the oven for a further 5 minutes to thicken.
• Lastly, sprinkle the casserole with chopped parsley and serve with hot mashed potato or steamed rice.