Rice and Ground Hog Casserole

In all the years I've been cooking I have never seen groundhog meat at my local grocery. Thank heavens! They do carry several different kinds of "ground hog" (pork sausage): sage, honey, bacon and sausage, hot, mild, spicy, ham sausage, etc. Choose your favorite flavor for this casserole. A salad and bread and supper is ready.

Rice and Ground Hog Casserole
6 servings
print recipe

1 pound pork sausage, flavor of your choice

1 cup converted rice
1 1/2 cups diced celery
1 medium onion, chopped fine
1/2 cup green and red sweet peppers, chopped fine
1 tablespoon Worcestershire sauce
1/4 cup dried cranberries
2 1/2 cups of hot chicken or vegetable broth, not boiling

1. Brown the sausage and break it into small bits. Drain well and add the celery, onion, sweet peppers. Saute for a few minutes, about 3-5 minutes.

2. Add remaining ingredients, stir and follow one of the cooking options below.

Oven Baked: Place in a 9 x 9-inch casserole dish, covered and bake for one hour at 350 degrees.

Stovetop: Bring the broth to a boil, add the remaining ingredients, and turn down to a simmer, cook for 20 minutes or until the rice is done. Stir before serving.

Slow Cooker: Place all ingredients in the slow cooker; stir and cook 3-4 hours or until rice is done. Stir before serving.

Variation: Use hot sausage and add 1/2 cup cooked and crumbled bacon.

Linking to Dining With Debbie.