Sausage and Rice Casserole

This is another maybe not so healthy but quick recipe from my childhood. I love quick. Especially on soccer practice night like tonight. This is the quantity I make for my fam of 5, you may want to double it.

8 oz. (I use Farmer John) original sausage. If you buy a type with casings, remove them
1 Pkt Lipton Dry Chicken noodle soup
3 C Water
1 can Cream of Chicken Soup
1/2 C rice
1/2 onion, chopped, or 1/4 C dry onions
broccoli, optional

Preheat your oven to 400* and bake your sausage on a cookie sheet for about 10 minutes. Or you can pan cook it.

In the meantime cook the soups in the water with the onions and rice by first bringing to a boil, then cover and simmer for 15 min (while your sausage cooks)

If you baked your sausage put it in a food processor and roughly chop. Transfer to some paper towels to soak up some grease.

The next step will be up to your preference. I mix my meat and soup mixture (and sometimes throw in some broccoli) together and throw it in my little crock pot on low while we go to soccer practice. Or, you can bake in a casserole dish for about 20 min at 350*. If you want to make even further ahead, you can change the cooking time on the soup/rice mix to just 5 min then put in the crockpot for even longer.