SAUSAGE RICE CASSEROLE
From the kitchen of Bret Parker
1 lb Italian sausage (in the tube)
1/3 c. sour cream
1 can cream of mushroom soup
¾ can water
1 beef bouillon cube
2-3 stalks of celery
Cook rice separately.
Cook Italian sausage and then add all ingredients until heated through. Mix sausage/sauce mixture with the rice.
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