re: Breakfast Casserole recipe

Sausage and Rice Breakfast Casserole

If desired, make this one and keep in the freezer until your company arrives.

Either store it for a day in the refrigerator, or cook it covered, with a little extra water added. Always a hit at our house.

Ingredients:

2 pounds of sausage, browned
2 1/2 cups of rice (basmati, or long grain) cooked.
4 stalks celery - diced and sautéed in butter
1 medium onion, diced and sautéed in butter
2 cans cream of celery soup, diluted half water and half soup.
Black pepper and salt to taste

Directions:

You can cook everything the day before and store in the refrigerator or freezer until the next morning, or cook any portion and store in the refrigerator, or freezer until needed. Will keep in freezer for several weeks.

1. Cook the rice (1X rice and 2X water or chicken stock) and hold until assembling the casserole.

2. Brown the sausage and set aside. Sautee the celery and onion in a little butter.

3. Set up the casserole dish with half of the rice you intend to eventually add. Add half of the the sautéed celery/onion over the rice.

4. Add 2/3 of the cooked sausage, then the rest of the rice, followed by the rest of the sausage and the celery/onion.

5. Dilute the soup half and half soup/water and pour the diluted soup over the sausage.

6. Cook in oven, covered with foil, at 350 degrees f until all is hot (30 minutes). If cooking from frozen, cook for 20 minutes, then add some water or chicken broth, recover with foil, and continue cooking until all is hot.

7. Serve with eggs and hot biscuits, or as a stand-alone breakfast.