Sausage Rice Casserole
Yield: 2 Servings
Eleanor Deaver ~ Fresno, Californiz

1/2 pound bulk Italian sausage
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 cup uncooked instant rice
1/4 teaspoon dried basil
1 can condensed tomato soup, undiluted (10-3/4 ounces)
1/4 cup water
1/4 cup plus 2 tablespoons shredded part-skim mozzarella cheese, divided

In a small skillet, cook the sausage, onion and red pepper over medium heat until sausage is no longer pink.
Remove from the heat.
Stir in the rice, basil, soup, water and 1/4 cup cheese.

Transfer to an ungreased 3-cup baking dish.
Cover and bake at 350 degrees for 25 to 30 minutes or until rice is tender.
Uncover; sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted.

Ms. Deaver's comments:
The key to the distinctive flavor in this casserole is the use of Italian sausage.
The nice balance of ingredients gives it an old-fashioned taste.

Recipe added 01-09-09