1 lb of sausage
1 cup celery and 1 cup onion cooked with sausage
1 box both packs of dry chicken noodle soup (delete or replace with GF noodles)
1-2 cups of rice
chicken bouillon/ soup base to taste (NO MSG!)
enough boiling water to cover
some pepper
bake at 350 until water is absorbed (about 40 min if water is boiling, 60 min if not)
2 comments:
I would usually try and make too much of this just so I could use the leftovers to make tomato/rice and sausage soup the next day. I did the same thing with macaroni and cheese. We went thru a LOT of tomato soup (cheap storebrand, seldom Campbells, never homemade).
We found that this works perfectly well in a 2 qt. casserole dish. Just brown up the sausage and onions, then mix them in with all the other ingredients in the casserole. Microwave it for about a half hour on high, and it's perfect!
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