Sausage and Brown Rice Casserole

Made this for dinner tonight – it was really good.  Definitely a keeper.  I made it because two of Charlie’s favorite food are brown rice and sausage.  We had half of it left over – so it is good for two meals for the two of us.  I don’t think the cheese added that much, it could easily be omitted and while I really liked the celery in it, I didn’t even notice the green pepper.  I will probably leave that out next time.

1 pound bulk pork sausage (I used mild)
2 cups cooked brown rice
3/4 cup milk (I used half and half – had some I needed to use)
3/4 cup chopped celery (about 1 large stalk)
1/4 cup chopped onion (about 1 small onion)
1/3 cup chopped green pepper
1 can cream of mushroom soup
4 oz. jar of sliced mushrooms, sliced
1 cup shredded cheddar cheese

Brown and drain pork sausage.
Mix the sausage together with all other ingredients except the cheese in an ungreased 2 quart casserole dish.
Sprinkle the cheese on top.

Cook uncovered in oven 45 minutes at  350degrees until the center is bubbly.

Makes 4 generous servings

Easy Black Bean Soup Recipe

You will not believe how easy & delicious this is!  Plus it is packed full of nutrition!  I also love to put a dallop of sour cream on top.

1 16 ounce can of Black Beans
1 Cup of Water
2 teaspoons minced onion
1 teaspoon lemon juice
1/2 teaspoon salt – or salt to taste

Puree beans and water. If you puree them all the way, the soup will be thin. I prefer a thicker soup and puree them about half way.

Add other ingredients and heat. Simmer 5 minutes.

About Black Beans:
In addition to being quite tasty, black beans are power hitters in the fiber department and a high fiber diet has been shown to have numerous health benefits including lowering cholesterol levels, regulating blood sugar levels and aiding in weight loss.  They are also loaded with anti-oxidants and have a small amount of Omega 3 fatty acids.  These are just plain good for you.  In addition to these delicious recipes, I love to add them out of the can to a salad.

Black Bean Salad Recipe

I LOVE this salad!  It is delicious & nutritious.  It is one of those salads that just gets better and better in the fridge!

1 Can (15 oz.) Black Beans, drained
1 Can of Mexican corn
1/2 cup diced red onion
1 garlic clove, minced
1/4 cup olive oil
4 tablespoons red wine vinegar
salt and pepper to taste
Combine all ingredients and mix well
Chill well before serving
Makes 6 to 8 servings.

About Black Beans:
In addition to being quite tasty, black beans are power hitters in the fiber department and a high fiber diet has been shown to have numerous health benefits including lowering cholesterol levels, regulating blood sugar levels and aiding in weight loss.  They are also loaded with anti-oxidants and have a small amount of Omega 3 fatty acids.  These are just plain good for you.  In addition to these delicious recipes, I love to add them out of the can to a salad.

Honey Mustard and Pecan Chicken Recipe

This simple 4 ingredient dish is my favorite  way to eat baked chicken. It is just wonderful.

Honey Mustard and Pecan Chicken Recipe
4 skinned & boned chicken breast halves
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons chopped pecans

Place chicken between plastic wrap, beat down with a wooden mallet and flatten to ¼”
Stir honey & mustard together, spread on chicken & dredge in pecans
Place in lightly greased dish
Bake at 350 degrees for approx 20 to 30 minutes or until done

This is such a simple yet elegant dish. It is so easy to prepare and is delicious.

Chicken and Rice Casserole Recipe

Chicken and Rice Casserole Recipe
3 or 4 Chicken Breast – (cut in medium sized pieces if desired, or leave whole – however you prefer to eat it)
½ stick butter
1 Can onion soup
1 Can water
1 Cup rice
Salt & Pepper

Melt butter and pour in casserole dish (or melt it in the casserole dish)
Pour soup & water in casserole dish – don’t stir
Sprinkle rice on top
Salt & Pepper chicken & place on top of rice
Bake covered at 325 degrees for 1 hour and 15 minutes

This makes the most wonderful rice!

Easy Chicken Pie Recipe

Easy Chicken Pie Recipe
6 Chicken breasts cooked & boned
1 Can peas & carrots
1 Can Cream of Chicken soup
1 Cup chicken broth
1 Stick butter
1 ½ Cups self-rising flour
1 ½ Cups milk

Line 8 ½ x 11 greased pan with chicken pieces.
Drain peas & carrots & pour over chicken
Mix Cream of Chicken soup with broth and pour over peas & carrots
Melt butter and mix with flour & milk
Pour over casserole.
Bake 425 until crust is golden brown (approx 40 minutes)

Hot Chicken Salad Recipe

This is one of my family favorites. When I was growing up, my Mom made it and served it for luncheons many times, and I have done the same. It always gets rave reviews! This recipe makes a large amount – if you are just serving 2 or 3, you can cut the recipe in half, or make it in 2 separate dishes and freeze one. We freeze it before it is baked and when we are ready to eat it, thaw it out and bake it.

Hot Chicken Salad Recipe
2 cups cooked chicken
2 cups cooked rice
1 cup mayonnaise
1 can Cream of Chicken Soup
1 cup chopped Celery
1 medium onion
2 tablespoons melted butter
1 cup herb seasoned Pepperidge Farm stuffing

Combine all ingredients except stuffing and put in casserole.
Place stuffing on top with 2 Tablespoons melted butter.
Bake 350 degrees for 20 minutes.

Chicken Casserole Recipe

This is one of my mother’s recipes that is so simple to make and so delicious!

Chicken Casserole Recipe
6 Chicken Breasts
2 cans Cream of Chicken Soup
8 oz. Sour Cream
1 roll of Ritz crackers
½ stick butter

Cook chicken and cool.
Strip chicken off the bone (tear it in small pieces) and put the pieces in the bottom of a casserole dish.
In another bowl mix Cream of Chicken soup and sour cream together, then pour over chicken.
Crumble crackers over the top of casserole.
Melt ½ stick of butter and pour over crackers.
Bake 350 degrees, approx 20 minutes until cracker crumbs are brown.