Shanghai Sausage Casserole


"My mother created the dish in 1971, and submitted it to the Charlotte News and Observer's (Charlotte, NC) Cook-Off. It won First Place! Its been a family favorite and folks always ask for the recipe."
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1 hr 20 mi servings
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  1. Cook sausage until crumbly. Remove from pan and saute onion, celery and pepper in drippings until onions are clear. Cook rice and noodle soup in 2 1/2 C water 8-10 minutes. Mix all ingredients and pour into large casserole. Sprinkle almonds on top. Cover and bake at 350 degrees for 1/2 hour. Uncover and cook 1/2 hour longer, or until rice is done. Liquid should all be absorbed. Serve with soy sauce if desired.


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