Tonight's Dinner: Mother-In-Law Casserole

This was tonight's dinner. This came from the First Three Rivers Cookbook. I am trying to cook from all the books I brought back from vacation. This one came from Pittsburgh, PA.

This was very good. I used sweet italian sausage for the recipe. The recipe just says "mild sausage". I also halved the recipe as I don't need to cook for 12 people. I had some chinese veggies in the freezer from the last time I made chinese food at home. I defrosted it and used that for the casserole. It asks for "2 small cans water chestnuts, chopped" so I used 1/2 water chestnuts and 1/2 bamboo shoots.

1 lb mild sausage

cooking oil

1 onion, chopped

1/2 stalk celery, with leaves, chopped

3 cups water

1 pkg dry chicken noodle soup mix

1 pkg wild rice OR brown rice*

1 small can water chestnuts, chopped**

Fry sausage to crumbly. Drain well. Use a small amount of oil and saute scallions and tops. Add celery, water, soup mix, rice and water chestnuts. Simmer for 15 minutes> Combine with sausage. Bake covered for 1-1/2 hours at 350 degrees F.

Risa's notes:

* I used a packet of Rice A Roni without the flavor packet.

** Original called for 2 small cans but I used leftover bamboo shoots and water chestnuts that I had frozen. I thawed them earlier in the day. The original recipe also made enough food for 12 people. I was only feeding 3.

serves 6

Adapted from Three Rivers Cookbook

Posted by RisaG 8/10/09