One of my favorite ways to make friends is to share recipes. The foods people like tell a lot about them (so I guess I’m a refried bean….): down home cookin’, light bistro food, ethnic cuisine, or a little bit of everything. I’m sure there is a whole philosophy out there about which foods say what about you. I’m not really interested in that. I’m interested in the foods that tickle the taste buds, and bring satisfaction to the tummy. Taste is a funny thing, and sometimes I think there really is no accounting for it, like whoever said that first must have thought. I mean, I could eat Chocolate pop-tarts and baguette with goat cheese and toasted sesame seeds in the same day, and not bat an eye at the almost dichotomy of those two foods.
For most people, there is a food or a meal that the mere mention of will light up their faces. For instance, goat cheese. I think I actually emit mild radiation during consumption, I enjoy it so much. For my friend Shelly, it is this sausage and rice casserole. She confessed to making it at least twice a month, more if her family will let her. She brings leftovers for lunch, and every time she comments, “Yeah, I just love this casserole.” Well, of course I had to know what was deserving of such enthusiasm. Lemme tell ya, this casserole is pretty darn good. It’s even better the next day. It is also very simple, so, bonus! I served it with fresh steamed broccoli, and Russell and I were very satisfied.
3 servings:
1/2 lb. breakfast sausage
1/4 white onion, chopped
2 stalks celery, chopped
1/2 cup slivered almonds
1 1/2 cups uncooked instant rice
1 can cream of chicken soup
1 can milk
1. Cook sausage, chopping into small bits. Drain, leaving a tbls. of grease in pan.
2. Sautee’ onions, celery, and almonds in drippings until veggies are tender and almonds are toasty.
3. Cook instant rice according to package. Stir in sausage and onion mix.
4. In medium, heavy saucepan, bring to a boil cream of chicken soup and milk.
5. Mix soup and sausage mixture in deep baking dish. Bake at 350 degrees for 20 min. or until hot through. Sprinkle with more toasted almonds.
