April 18, 2010

BEAN AND RICE CASSEROLE


 
1 lb. pork sausage
2 ribs celery, sliced (about 1 c.)
1 med. onions, chopped (about 1/2 c.)
2 c. cooked regular or brown rice
1 (15 oz.) can kidney beans, drained
1 (16 oz.) can whole tomatoes, undrained
1 tsp. dried oregano leaves
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. Tabasco sauce
1 c. shredded Monterey Jack cheese
Cook and stir sausage, celery, and onion until sausage is brown (about 10-15 minutes); drain. Stir in rice, kidney beans, tomatoes, oregano, salt, pepper, and Tabasco. Break up tomatoes. Pour mixture into ungreased 2 quart casserole. Cook uncovered in 350 degree oven for 30 minutes; sprinkle with cheese. Cook uncovered until cheese melts, about 5 minutes. 6 servings.

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