There are no words to express how badly you need to make this dish.
It is a miracle.
You know how some dishes just evolve into something magical while baking in the oven and there is just nothing else like it?
This is that recipe.
Not only is this dish beyond tasty, it is filled with real, whole foods. Really, this one’s healthy.
Here’s the ingredients:
- Pork I raised mine
- lard I rendered mine
- butter I made mine
- green pepper I grew mine
- onion I also grew
- I used organic whole grain rice – Sorry – no rice growing in Kentucky
- Celery – does any one grow celery?
- Chicken Broth (I made mine – bone broth recipe here)
It feels like you are making a vegetable casserole. Like it should taste like onions and celery and peppers….. but it doesn’t.
Don’t let the huge amount of fresh veggies scare you. This is amazing and fabulous.
Every year on Christmas Morning we eat the exact same thing: Sour cream Coffee cake, eggs & this Sausage & Rice Casserole. For my entire life, since I began eating solid foods, I have been eating this for breakfast on Christmas.
Always. Every year. Every Christmas. Never not. It’s glorious.
Today I’m going to show you how to make the Sausage & Rice Casserole. There is a bit of chopping, but worth every minute. If you have a food processor this will be a cinch.
It can be made a couple of days ahead and stores beautifully. Just wait to bake it the day you are eating it.
You have never tasted anything like this.
This recipe isn’t just for Christmas. Any day you are serving brunch, lunch, want breakfast for dinner, or just want something fabulous to eat you should make this!
To start we will need a bunch of vegetables. When the casserole is done you will hardly notice there is a veggie present. My children scarf this down – green peppers, onions & all!
Toss the diced green peppers, celery, and onion into your pan with some lard or butter.
Saute them until the veggies become transparent.
Next, brown the sausage.
The last step (before we combine it all and bake it) is to bring your chicken broth to a boil & stir in the rice.
Unless you don’t have any chicken broth…..
Then you can cheat and use a dehydrated chicken noodle soup mix. Try to use one without MSG.
Like this one:
I’m told it is sold at Target.
To use dehydrated chicken soup mix: Just bring 3 cups of water to a boil. Add 2 packages of the mix & keep boiling – last stir in the rice.
Whether you use homemade chicken broth or the stuff made by Lipton, your casserole will be divine.
Combine everything into one vessel:
- The veggies
- The browned sausage
- The chicken broth/ rice mixture.
Pour into a greased casserole dish.
Oh Yum!
Cover and refrigerate until ready to bake. Bake 350 for 40 minutes or until rice is tender. Uncover the last 5 minutes to brown the top.
Use green and yellow peppers for added color & flavor
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| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
People
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- 1 lb sausage browned
- 1 green pepper diced
- 1 onion diced
- 1 1/2 stalks celery diced
- 2 tbsp lard or butter
- 3 cups chicken broth (boiling) - may use 3 cups boiling water & 2 packages Lipton Noodle Soup Mix (1 box)
- Salt to taste
- pepper to taste
- 1 cup rice
Ingredients
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|
Saute veggies in lard or butter until transparent. Brown Sausage & drain off grease.
If using Bone broth: bring broth to a boil & add rice to it.
If using Lipton Soup: bring 3 cups of water to a boil, stir in 2 packets of soup mix, then stir in rice.
Salt & Pepper to taste.
Combine all ingredients and pour into greased casserole. Bake covered 350 for 40 minutes (or until rice is tender). Bake uncovered an additional 5 minutes to brown the top.
Enjoy!
