My Mom's Sausage and Rice Casserole Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Sep. 29, 2003
I just finished making this recipe and it was very good. I did not have any celery and I used 4 cup-a-soup packets, (I did not have the regular size). I also was short on time so I just sauteed the sausage, bell pepper, onion, and almonds on top of the stove. I cooked them until they were good and done and the moisture had evaporated. I drained off the fat, added the rice, soup mix and the water, covered the pot and simmered about 40 minutes. I stirred it every now and then and near the end I just let it sit so the bottom got nice and brown (I used a teflon pot). I don't see why I can't just use chicken flavored Rice-a-Roni next time instead of the soup mix and rice. It was a very flavorful dish.
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Reviewed: Mar. 6, 2003
I'am delighted to find this recipe. I had it 25yrs ago, but misplaced it. I tried it again last night & its better than ever..Truly, A Southern Delight!! Thanks
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Reviewed: Mar. 1, 2003
Excellent. Added an extra package of the dry chix noodle soup mix. Very good and there were no leftovers.
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Reviewed: Nov. 12, 2002
This is a simple and well balanced dish. My family relly enjoys it. It freezes well also.
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