Friday, March 14, 2008

Creole Sausage Casserole

Creole Sausage Casserole

3 Tbsp. Butter

1 package Smoked Sausage (can use chicken or seafood if you like)

2 Stalks Green Onion

2 Tbsp. Chopped Garlic

3 oz. Cream Cheese

1 Tsp. Paprika

1 Cup Graded Cheese (I Live Velveeta or Cheddar)

1 Can Cream of Mushroom Soup (can use CO Chicken or CO Chicken/Mushroom)

1/2 Can of Milk

2 Tbsp. Worchestershire Sauce

1 tsp to 1 Tbsp. Creole Seasoning (If you don't have this - seasoned salt can work)

1/4 Tsp. Cayenne Pepper

1 Cup Rice Uncooked (I use white but can use brown or wild rice)

Prepare Rice as directed. Add cubed sausage, chopped onion and garlic to melted butter in a pot. Brown over medium heat until onion is wilted. Stir in Cream Cheese until melted. Then add each of the other items one by one in order from the list above and mix after each added ingrediant. Pour mixture into a greased 2 quart casserole dish. COver and cook at 350 degrees for 45 minutes. Let stand 5 minutes before serving.

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