#101 – Baked Rice with Sausage & Cucumber Tomato Salad

hosted by Laverne Diede & Rhonda Fitterer

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.

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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