Ravishing Rice has been a family favorite for almost 21 years. A sweet friend brought this dish to me when we brought our first baby home from the hospital and it was such great comfort food. She and her husband held our little bundle of pink as the MainMost and I feasted on the tantalizing dish. I remember that she served it with garlic toast. (It was our very first time having garlic toast, too, and it is now a staple of our monthly menus.) The MainMost and I thought the sausage/noodle/rice combo was delicious then, and have enjoyed eating it ever since.
From the fresh sausage direct from the farm to the bell peppers straight from my mother-in-love's garden, it might have been better tonight than ever before. And I even took pictures as I prepped the casserole so I could show you step by step.
Ravishing Rice Casserole1 large onion, chopped
1 bell pepper, chopped
1 cup celery, chopped
1 1/2 teaspoons butter
1 pound ground sausage
4 1/2 cups water
1 box (2 packages) Instant Chicken Noodle Soup
1/2 cup rice
1/2 cup slivered almonds
Saute onions, bell pepper, and celery in butter.
Cook sausage and drain. Set aside.
|Isn't this pretty sausage? I love farm fresh goodness.|
Boil water and add soup mix and rice. Cook for 8 minutes. DO NOT DRAIN.
Mix all ingredients (except almonds) together in 2 1/2 quart baking dish. (I use a glass dish with lid.) Bake for 30 minutes in 350 degree oven.
|Almonds add pizzazz.|
I served this with hard rolls and sweet tea -- the perfect southern meal.
I'm linking up with my friend Lisa at Home to 4 Kiddos. Hop on over and try a new recipe today.
|Woo-hoo! Most viewed recipe this week! Thanks, y'all!|