Rice Casserole
Fish Chowder Rice Casserole
Ingredients required2 tablespoons bacon fat or margarine
1/2 cup to 1 cup frozen onions 1 - 1 lb canned tomatoes 1 - 8 oz bottle of clam juice
3 cups frozen O'Brien potatoes
1 teaspoon salt
dash of hot pepper sauce
1 bay leave
1 lb frozen fish fillets
1 - 10 Oz package frozen okra hot cooked rice
Instructions for Fish Chowder Rice Casserole Recipe
In a heavy 4 quart kettle or dutch oven, melt the bacon fat. And onion and saute, stirring 5 to 6 minutes. Add next six ingredients and bring to a boil. Add fish, cover and simmer slowly 20 minutes. Add okra and simmer 8 to 10 minutes more. Serve on a mound of rice and bowls. Makes six cups of 4 hearty servings.
Rice Casserole
Ingredients required1 cup brown rice
1 quarter pound of margarine or butter
1 can onion soup, undiluted
1 can consomme, undiluted
1 can mushrooms with liquid
Preheat oven 350 degrees
Instructions for Rice Casserole Recipe
Place brown rice in 2 qt casserole. Add soup and consomme and mushrooms, with liquid. If mushrooms are whole caps, slice them. Bake, uncovered 45 to 50 minutes. Serves 6
Rice, Sausage Casserole Recipe
Ingredients required2 lb pork sausage meat
1 green pepper, chopped
2 large onions, finely chopped
2 cups salary, chop
2 bouillon cubes
4 1/2 cup boiling water
1 cup uncooked rice
1/4 cup margarine, melted
1/2 teaspoon salt
Preheat oven 375 degrees
Instructions for Rice, Sausage Casserole Recipe
Brown sausage in a large heavy skillet. Drain off excess fat. Add green pepper, onions, one cup celery. Cook 5 minutes longer. Combine soup mix in water in a large pan. Stir in rice. Cover and simmer for 20 minutes. And sausage and salt. Stir thoroughly. Turn into a 13 by 9 by 2 inch pan. Sprinkle remaining celery on top. Drizzle butter over all. Bake 30 minutes at 375°. Suerves 10 to 12.
