Print
Email
Add a photoServings: 8
Ingredients
- 1 pound bulk pork sausage
- 1 med. onion
- 1 c. raw rice
- 1 (10 ounce.) can cream mushroom soup
- 1 bell pepper, minced
- 1 1/2 c. diced celery
- 1 pkg. chicken noodle soup
- 3 1/2 c. boiling water
- 1/2 c. sliced or possibly minced almonds
Directions
- Cook sausage till brown and crumbly in skillet. Drain off drippings and set aside.
- Add in peppers, onions, and celery to skillet and cook gently till melted. Add in rice and stir to mix with vegetables. Remove from heat. Combine soup mix with soup and gradually stir in boiling water.
- Combine all ingredients, except nuts in 2-qt casserole or possibly bigger pan. Cover and bake at 350 degrees for 45 min or possibly 1 hour. Mix lightly with fork after 30 min of cooking and sprinkle almonds on top.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 8 servings | |
| Calories 320 | |
| Calories from Fat 169 | 53% |
| Total Fat 18.87g | 24% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.12g | |
| Cholesterol 43mg | 14% |
| Sodium 736mg | 31% |
| Potassium 290mg | 8% |
| Total Carbs 24.75g | 7% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.92g | 1% |
| Protein 12.03g | 19% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
