What you need:
- 2 lbs bulk spicy Italian sausage, browned and drained
- 2 (101/2 oz) cans cream of chicken soup
- 1 (101/2 oz) can cream of mushroom soup
- 1 c water
- 1 green pepper, chopped
- 1 small onion, chopped
- 1/2 c celery, sliced
- 1 cup uncooked rice
- 3 T butter
- 1/4 t black pepper
- 1/8 t cayenne pepper (optional)
What you do:
- Heat butter in a large skillet or dutch oven. Add green pepper,
onion and celery and cook until tender, but not browned.
Combine rest of ingredients and mix thoroughly. Pour into a 2
quart or larger casserole dish. Cover and cook for 1 hour in a
350 degree oven. Stir casserole once halfway through cooking
time. Remove cover during last 15 minutes.
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