By Kevin Williams
This recipe was first featured over three years ago on the site and was an instant favorite with many readers. I love this recipe. It's a hot, hearty, filling supper. You can bake it and then pile it in a bowl and just have as much as you want. That is my kind of meal! And this is a meal that is very popular in Amish kitchens especially as the weather takes a turn for the cool and Amish cooks are trying to use up some of their home-canned sausage from last winter in anticipation of this winter's butchering bounty.
So, yes, you can use store-bought sausage in this recipe. Most of you will. But most Amish cooks would be using sausage from their home-canned supply which, of course, would taste amazingly fresh. You also can make a vegetarian version of this by substituting veggie sausage crumbles for the real thing.
This meal is rounded out well with some steamed broccoli on the side.
- 1 pound sausage
- 2 cups grated cheese
- 1 can cream of mushroom soup
- 1 /4 teaspoon onion powder
- 3 cups hot cooked rice
- 3 eggs, beaten
- 1 4 ounce can of mushroom pieces
- 1 /2 cup milk
- Cook the sausage, crumble, and drain.
- Combine cooked rice and 1 1 /2 cups of the cheese.
- Spread into a buttered 2 quart casserole dish.
- Sprinkle sausage over rice.
- Combine rest of the ingredients except for a half cup of cheese.
- Pour over the sausage.
- Sprinkle with 1 /2 cup cheese over on top of everything.
- Bake at 350 for 40 – 45 minutes.,
- Cover loosely with foil while baking.