Tuesday, March 13, 2007

Turkey Sausage and Vegetable Casserole

Ingredients

1 pound turkey sausage
4 cups cooked rice
2 chayote
1 tablespoon oil
1 onion ; chopped
1 sweet green pepper ; chopped
14 1/2 ounces canned tomatoes
10 3/4 ounces cream of chicken soup
16 ounces mixed vegetables
2 cups broccoli ; cut into flowerettes
2 tablespoon chicken bouillon
1 teaspoon garlic powder
1/2 teaspoon thyme

Instructions

Brown turkey sausage until done. Crumble and set aside.

Cook rice according to package instructions. Set it aside to cool. Make at least 3 or maybe 4 cups. Whatever you don't use now, you can use later.

Cook chayotes whole and set aside to cool. (I do mine in the microwave on the automatic vegetable setting.) In a soup pot, saute onion in oil for a few minutes. Add bell pepper.

When the vegetables are softened, add the can of tomatoes to the sauce. Add the canned soup, frozen mixed vegetables, broccoli, powdered bouillon, garlic powder, and thyme. Stir to blend well. Add the cooked turkey sausage. Reduce heat to a simmer and cover.

Peel the chayotes and dice the squash. Add to the pot. And stir.Simmer gently until the flavors are well blended - maybe 10 - 20 more minutes. It's up to you.

In a large mixing bowl. combine the can of soup with 2 cups of rice. Add a couple of cups of the vegetable/turkey sausage mixture. Blend well. Mix up enough to fill an 8 x 8 casserole. Cover and microwave 10 minutes at a power level of 3 (depends on your microwave.)
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