These days, we’re all challenged with limited travel and supplies, but that doesn’t mean dinners have to become limited in creativity and taste. Many of us have shopped and stocked up on basic ingredients, so my goal is to share recipes that use limited ingredients and focus on the staples that we all seem to have in our pantries, refrigerators, and freezers.
The first recipe up today is one from my childhood…my granny’s sausage casserole. Being born in the Great Depression, my granny is an expert in using what you have and not wasting anything.
- 1 lb. ground sausage -not Italian or Maple
- 1 c. chopped onions
- 1 c. chopped celery
- 2 c. cooked rice
- 1 can cream of chicken or cream of mushroom soup
- 1 c. chopped French fried onions or chopped pecans
- In a skillet, brown sausage and drain any fat. Add celery and onions and saute over medium heat until veggies are tender. Stir in cream of chicken soup and rice. Top with French fried onions and bake at 375 degrees for 15 minutes to heat through and toast onions.