That's right. As much as I love my hometown, and the fact I live 20 minutes from where I grew up, there are parts of me that are totally southern and I have absolutely no idea where they come from. Both of my parents were born and raised in Pennsylvania, before migrating to Indiana before I was born. And it doesn't get much more Yankee than that! But when "ya'll" slips out of my mouth on a regular occasion, and I can eat greens and grits with the best of them, there must be some Southern in me some where. So, thank goodness I have fantastic foodie friends south of the Mason Dixie line that I can live vicariously through!
Today I'm introducing you to my buddy Mandy from South Your Mouth. If you have never read her blog, or followed her Facebook page....go NOW! Seriously. This broad (and I can call her that because she will love it) is one of the funniest people I've ever had the pleasure of knowing. And while we have never met in person, she is one of those people that as soon as you talk to her, you feel like you've known her all your life. Not to mention I adore somebody that can make me laugh until I cry.
As soon as she posted this recipe I knew I had to try it. After all, I am kind of a casserole addict. This one is sure to become a classic hit in your house as soon as it did mine. It kind of reminds me of dirty rice, but is oh so much more, making a fantastic supper on a night when you have almost no time!
Simple, delicious recipes is what makes southern food loved by people all over the world; and this dish is no exception. Maybe I did spend some time down south in my past life, who knows. But either way, this Yankee girl is happy to have ties to the south any way she can!
Sausage and Rice Casserole From South Your Mouth
1 lb. mild pork sausage
1 (10 3/4 oz.) can cream of celery soup
1 (14 oz.) can chicken broth
1 medium white onion, finely chopped
3 celery hearts, finely chopped
1/4 tsp. red pepper flakes
1 c. medium grain white rice, uncooked
Salt and Pepper to taste
Preheat oven to 350. Grease a medium casserole dish. In a large skillet brown sausage until no longer pink. Drain off extra grease. In drippings, saute onions and celery until soft. Add sausage back in. In a medium bowl whisk together broth and soup until combined. Pour into sausage mixture. Add rice. Stir together well. Transfer to casserole dish and cover tightly with aluminum foil. Bake for 1 hour. Remove and let stand for 5 minutes. Stir before serving.
Shared on The Country Cook April 11, 2014
Sausage at Very Good Recipes