RIVERVIEW RECIPE: Sausage Casserole




2 cups uncooked rice

3 pkgs. Lipton Onion Noodle Soup, dry

2 chicken bouillon cubes

9 cups boiling water

2 lbs. pork sausage, ground

1 green pepper, chopped

2 cups chopped celery

2 cups chopped onions

1 pkg. sliced almonds

1 Tbsp. soy sauce

1 large can mushrooms



1 can chicken broth

1/2 can water



Dissolve bouillon cubes in water and add rice and dry soup. Cook until moisture is gone, but rice is not dry. Fry and drain sausage. Sear pepper, celery and onions. In a large casserole, combine rice mixture with sausage, celery, pepper and onions. Add almonds, soy sauce and mushrooms. Sprinkle corn flakes and parsley over top. Mix chicken broth with 1/2 can of water and pour over mixture.  Bake at 325 degrees for 1 hour. Serves 25-30. Can be made ahead and frozen or refrigerated until ready to bake.