My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, June 9, 2010

Sausage, Rice and Mushroom Casserole

This is the perfect make ahead dish, from my friend Lucy. I made this on Monday of this week for Tuesday night supper. Don't you love having something already made and ready to pop in the oven. It's like having a day off from cooking. All you really need with this is a salad and bread.

Lucy uses hot sausage or sausage with sage or a combination. Whatever you like. I happen to have Chorizo and used that. I just love her because she pays attention. She also said, "It is great to take to someone for funeral food."

Sausage, Rice and Mushroom Casserole
6 servings
print recipe

1 pound bulk sausage
2 ribs of celery, chopped
1/2 onion, chopped
1 6 ounce can of mushrooms undrained (I used fresh, that's what I had)
1 envelope of dry chicken noodle soup
3 cups of water
1 cup rice - uncooked

Cook sausage until just done. Drain off fat and add celery and onion. Cook 5 minutes more and then add mushrooms, 2 1/2 cups of water and the dry soup mix. Bring to a boil and add rice. Cover and simmer 10 minutes. Pour into a 2 quart casserole, refrigerate over night. When ready to cook; preheat oven to 325 degrees; pour 1/2 cup water over all and bake for 45 minutes, or until bubbly.


  1. The rice is uncooked, right? Just making sure.

  2. Thanks Angie, uncooked is correct. I have changed the post.


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