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.
Drain.
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