|
Sausage, Rice, & Corn Casserole
|
|
Category |
|
Salads - Soups - Sidedishes
|
Sub
Category |
|
None
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
2 cups cooked rice
|
|
1 lb sausage
|
|
1 small/medium onion, chopped
|
|
1 green bell pepper, choped
|
|
1 can cream mushroom soup
|
|
2 cans Mexicorn
|
|
1 can Rotel
|
|
1 lb Velveeta Cheese
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Preheat oven to 350 degrees. Add sausage, onion, and pepper to a skillet and brown.
|
|
|
Add meet mixture and all other ingredients to a 9x13 pan. Mix until cheese has melted. Bake until bubbley.
|
|
|
|
|
|
|
Originally Submitted
8/23/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Sausage, Rice, & Corn Casserole recipe to your own private DesktopCookbook.
|