Back-To-School: Sausage and Brown Rice Casserole

Back to School:  Sausage and Brown Rice Casserole

With the hectic return to school, this casserole has become a ritual.  It can be assembled ahead and refrigerated or even frozen.  If taken from the refrigerator to the oven, add another 15 minutes to the baking time to make sure it is heated through.

 Kids love this dish.

1 cup uncooked brown rice or 6-8 ounces long grain & wild rice mix

2 cups chicken broth, divided

12 ounces bulk sausage

1/2 cup chopped onion

1/2 cup chopped celery

2 teaspoons soy sauce

1/2 cup almonds

In a sauce pan, cook the brown rice in 1 cup of chicken broth according to package directions. (If using the long grain & wild rice mix, cook the rice in 1 cup of broth, omitting the salt, according to package directions.)  In a skillet, brown the sausage.  Remove the cooked sausage from the skillet with a slotted spoon and place on a paper towel to drain.  Remove all but 2 tablespoons of the sausage drippings from the skillet.  In the same skillet, sauté the onion and celery until tender.  In a mixing bowl, combine the cooked rice, sausage, onion and celery mixture, soy sauce and the remaining cup of chicken broth.  Spoon the mixture into a 2 quart cooking dish that has been mist with cooking spray.  Sprinkle the almonds on top of the casserole.  Bake uncovered at 350 for 20 minutes, or until heated through. Serves 6