Recipe information
Yield
serves 10-12
Ingredients
1 pound fresh sausage
5 cups water
1 cup raw long-grain white rice
2 packages dry chicken noodle soup mix from a 4.2-ounce box
1 cup chopped onion
1 large green bell pepper, chopped
1 cup finely chopped celery
1/4 cup (1/2 stick) butter
1/2 teaspoon The Lady’s Seasoned
Salt
1 teaspoon The Lady’s House Seasoning
1/4 cup chopped fresh parsley
1/4 cup slivered almonds
1/8 teaspoon paprika
Preparation
Preheat the oven to 350 degrees. Crumble the sausage and cook in a skillet over medium heat until nicely browned; drain well and set aside. In a large, heavy pot, bring the water to a boil, add the rice and soup mix, and cook for 10 minutes, stirring occasionally. Add the sausage, onion, bell pepper, celery, butter, seasonings, and parsley. Pour into a greased 2-quart casserole, top with almonds, and sprinkle with paprika. Bake the casserole for 40 to 50 minutes, or until all liquid is absorbed.
