Sausage and Rice Casserole

From Cooking with Paula Deen, Nov/Dec 2007

Sausage and Rice Casserole
  1. 2 pounds ground sausage
  2. 1 cup chopped onion
  3. 1 cup chopped celery
  4. 2 (10.75-ounce) cans cream of chicken soup
  5. 1 (14-ounce) can chicken broth
  6. 13/4 cups long-grain white rice
  1. Preheat oven to 350°. Lightly grease a 13x9-inch baking dish.
  2. In a large skillet, combine sausage, onion, and celery; cook over medium-high heat until sausage is browned and crumbles. Drain well.
  3. Stir in soup, broth, and rice. Spoon into prepared baking dish; cover, and bake 45 minutes.
Makes 8 - 10 servings