Search the site:
Illinois Country Living

October 2007 Issue: FeatureCommentaryCurrents SafetyGardenEnergy SolutionsFinest CookingMore

Sausage and Rice Casserole

Come To Our Table

Who: Astoria Christian Church
Cost: $10, plus $5 shipping
Details: Soft-backed, spiral-bound
Pages of recipes: 77
Send checks to: Astoria Christian Church, P.O. Box 677, Astoria, IL 61501
or call 309-329-2150.

Photo by Catrina McCulley Wagner

Sausage and Rice Casserole (above)

  • 1 lb. bulk pork sausage, browned
  • 2/3 C. white rice
  • 2 pkg. Lipton chicken noodle soup
  • 4-1/2 C. water
  • 1 lg. onion, diced
  • 1 green pepper, chopped
  • 4-5 stalks celery, chopped
  • 1/2 C. sliced almonds
  • 1 sm. can mushroom pieces
  • 1/4 C. sliced almonds

Brown sausage and do not drain. Add rice, chicken noodle soup mix and water. Cook 7 minutes and then let stand. Mix together onion, green pepper and celery. Add to the sausage-rice mixture. Add 1/2 C. almonds and mushrooms. Pour into a 3-quart casserole dish. Sprinkle additional 1/4 C. almonds over top. Bake at 350° for 1 hour.



Easy Ham Breakfast

  • 3 C. French bread cubes, cut into
  • 1/2-inch pieces
  • 3 C. ham cubes, cut into 1/2-inch pieces
  • 1 (8-oz.) pkg. processed cheese spread, diced
  • 3 T. flour
  • 1 T. dry mustard
  • 1/2 tsp. salt
  • 4 eggs
  • 3 C. milk
  • Dash of hot pepper sauce

Arrange bread, ham and cheese in layers in a 3-quart shallow baking dish. Mix flour with mustard and salt. Sprinkle over layers. Combine eggs, milk and pepper sauce. Pour over entire dish. Cover and refrigerate overnight. Bake, uncovered at 350° for 50 minutes.


Pork Barbeque Spice

  • 1/3 C. salt
  • 3 T. garlic salt or powder
  • 3 T. onion salt or powder
  • 2 T. chili powder
  • 4 T. paprika

Mix all spices together and store in an airtight jar.



Pork Chop Skillet

  • 4 lean pork chops, 1/2-inch thick
  • Salt and pepper, to taste
  • 2 T. oil
  • 1 onion, sliced
  • 2 (8-oz.) cans tomato sauce
  • 1 tsp. sage
  • 1 can whole green beans, drained
  • 1 (12-oz.) can whole kernel corn, drained

Season pork chops with salt and pepper. Brown chops in oil in a large skillet. Remove chops from skillet and reserve. To skillet, add onion and cook until tender. Stir in tomato sauce and sage. Return chops to skillet, cover and simmer 45 minutes. Add vegetables and simmer about 10 minutes, until heated.

How to submit recipes:

Calling all cookbooks!

Is your church or community organization selling its own unique cookbook filled with favorite recipes of cooks in your area? If so, send your cookbook to Catrina Wagner, Illinois Country Living, P.O. Box 3787, Springfield, IL 62708. Please include the price of your cookbook plus postage costs and the name, address and telephone number of the cooperative member we should contact for more information.



© 2007 Illinois Country Living Magazine.
Association of Illinois Electric Cooperatives

Current Issue Archive About Us Advertisers Contact Us FAQ