Ingredients

The following ingredients have 8 Servings
  • 1 lb of pork sausage
  • 1 cup of chopped celery
  • 1/2 cup of diced white onion
  • 1 can of cream of mushroom
  • 1 14.5 ounce can of chicken broth
  • 1 cup of uncooked long-grain rice ((NOT instant rice))
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of minced garlic
  • 1/2 teaspoon of dried rosemary leaves
  • salt and pepper to taste

Instruction

  • Preheat oven to 350. Brown sausage, onion, celery, and minced garlic over medium heat until cooked through. Drain. Add rosemary and thyme to the sausage mixture. Place in a greased 2-quart casserole dish.
  • In a separate bowl mix chicken broth and cream of mushroom together. Add rice to the liquid mixture. Mix together and combine with sausage.
  • Cover dish (I used a dish that has a top but you can cover tightly with aluminum foil) and cook for 60-70 minutes until rice is cooked through.
  • Let the casserole sit for 15 minutes to cool. Fluff with a fork and serve.