Directions:
- In a large skillet, cook the sausage, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. In a large saucepan, bring water to a boil; add dry soup mix. Reduce heat; simmer, uncovered, for 5 minutes or until the noodles are tender. Stir in canned soup, rice and sausage mixture; mix well.
- Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 40 minutes. Toss bread crumbs and butter; sprinkle over rice mixture. Bake, uncovered, for 10-15 minutes or until rice is tender. Let stand for 10 minutes before serving. Yield: 12-14 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.53 Kcal (1652 kJ) | ||
| Calories from fat | 226.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.13g | 39% | |
|---|---|---|---|
| Cholesterol | 58.21mg | 19% | |
| Sodium | 1292.7mg | 54% | |
| Potassium | 183.4mg | 4% | |
| Total Carbs | 28.07g | 9% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 14.55g | 29% | |
| Vitamin C | 12.4mg | 21% | |
| Iron | 1.5mg | 8% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 158.36 Kcal (663 kJ) | ||
| Calories from fat | 90.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.09g | 39% | |
|---|---|---|---|
| Cholesterol | 23.36mg | 19% | |
| Sodium | 518.86mg | 54% | |
| Potassium | 73.61mg | 4% | |
| Total Carbs | 11.27g | 9% | |
| Sugars | 0.73g | 7% | |
| Dietary Fiber | 0.85g | 8% | |
| Protein | 5.84g | 29% | |
| Vitamin C | 5mg | 21% | |
| Iron | 0.6mg | 8% | |
| Calcium | 15.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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