Sausage & Rice Casserole

Sausage & Rice Casserole

1/2 lb 97% fat-free breakfast sausage (you dont have to use 97% FF, but it's still good with it)

1 cup chopped onion

1 medium red bell pepper, chopped (I've used green too)

1/2 cup thinly sliced celery (I don't use this)

4 garlic cloves, minced

1/4 teaspoon crushed red pepper (not too hot, just right, definitely add this!)

1 (10.75-ounce) can condensed reduced-fat, reduced sodium cream of celery soup, undiluted (mine is reduced-fat but not reduced sodium)

1 (8-ounce) can sliced water chestnuts, drained (I skipped this)

2 teaspoons Worcestershire sauce

2 tablespoons light soy sauce

1/2 cup frozen green peas

1 cup hot cooked long-grain brown rice

1. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add sausage; cook until meat is browned, stirring to crumble; remove from pan.

2. Add onion, bell pepper, and celery to sausage drippings; saute 4 minutes or until tender. Add garlic and crushed red pepper; cook 30 seconds. Add sausage, soup, and next 4 ingredients; stir well. Bring just to a simmer; cover, reduce heat, and simmer 10 minutes. Stir in rice; cover, remove heat, and let stand 2 minutes.

Yield: 4 servings (serving size: about 1 cup)

WW points: 3 per serving
Calories: 173 per serving