Sausage & Rice Casserole

Some nights are made for cozy dishes like casseroles. When my sweetheart arrived home from work, the kitchen was all full of good smells from dinner and candles glowed cozily in the living room. The temperature has taken a definite downturn and it feels unquestionably of Autumn beyond the confines of the house. This sausage and rice casserole is my adaptation of one from the classic River Road Cookbook, put out by the Baton Rouge Junior League and relied on by cooks throughout the South. I served it with lima beans & a green salad. Easy peasy.

Sausage & Rice Casserole

1 lb. sausage (I used Bob Evans pork sausage, but you could sub any sort of sausage---even turkey sausage or veggie crumbles)

1 onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 c. rice (I used jasmine; brown rice would be great, as would wild rice, but cooking times would need to be adjusted)

2 c. beef broth (I actually used 1 can of the 98% fat-free, reduced-sodium sort with enough added water to make up 2 cups)

1 can cream of mushroom soup (again, 98% fat-free, reduced sodium is just fine)

2 cans cream of chicken soup (healthier is just as tasty, again)

Preheat oven to 350 degrees. Brown the sausage. Drain. Add veggies & cook until tender. Meanwhile, bring the rice and broth to a boil. Reduce heat to low, cover, and cook 14 minutes. Fluff with a fork and stir into sausage mixture. Add soups and stir well. Spoon into a greased (I use cooking spray) 13x9 casserole and bake half an hour. Serves 6-8.