Rice and Sausage Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This was adapted from a Cambell's Soup recipe. I started making my own sauce to cut back on salt and adding different ingredients to make it more.....me! Ingredients:
2 tablespoons flour |
2 tablespoons margarine (melted) |
1 1/2 cups milk |
1 (385 ml) can 1% low-fat evaporated milk |
1 teaspoon oregano |
1 teaspoon parsley |
2 roasted garlic cloves |
2 tablespoons soy sauce |
1 lb italian sausage (i use venison, it's leaner, cooked halved and sliced) |
1 1/2 cups cooked rice (basmati is good) |
2 cups mushrooms (halved) |
2 cups broccoli florets |
1 cup carrot (julienned) |
1 medium onion (chopped) |
2 cups cheddar cheese (optional) |
Directions:
1. Combine flour, margarine, milk, evaporated milk, oregano, parsley, garlic and soy sauce in blender.
2. Blend until well mixed.
3. Pour into medium pot and heat until thick and bubbly (about 10 min).
4. If using cheese add to sauce and stir until melted.
5. Put rest of ingredients into medium casserole dish.
6. Pour sauce over veggies and meat and stir to coat.
7. Add more milk if necessary, mixture should be fairly liquidy but not overly runny and should cover all ingredients.
8. Cover and bake at 375 for 45 minutes to an hour.
9. Remove and let cool for 10-15 minutes before serving.
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