Crunchy Sausage Casserole

Crunchy Sausage Casserole

1 (6-ounce) package long-grain and wild rice mix 1 pound bulk pork sausage 1 pound ground beef 1 large onion chopped 1 (8-ounce) can sliced mushrooms, drained 1 (8-ounce) can water chestnuts, drained and sliced 3 tbsp soy sauce 1 ( 2 3/4-ounce ) package sliced almonds lemon slice (optional) parsley sprigs (optional)

Cook rice mix according to package directions and set aside.

Cook sausage, ground beef and onion over medium heat in large skillet until meat is brown, stirring to crumble.

Drain off drippings. Add rice, mushrooms, water chestnuts, soy sauce and stir well.

Spoon into ungreased 2 quart casserole. Cover and refrigerate over night.

Remove from fridge and allow to set at room temperature for 30 min. Sprinkle almonds over top. Bake uncovered at 325F for 50 minutes or until thoroughly heated.

Garnish with lemon slice and parsley sprigs if desired.

Yield: 8 to 10 servings

uncovered at 300F for 20 min. or until thoroughly heated.
 * Note....casserole may be baked without refrigeration. Bake

HAPPY NEW YEAR FROM THE LR

Contributed by :

 * World Recipes Y-Group