Sausage 'N' Rice Brunch Bake
This Creole-seasoned, sausage and rice casserole is great served anytime of the day -- breakfast, brunch or supper.
1 pound pork sausage
3 cups hot cooked rice
2 cups grated sharp cheddar cheese - divided use
3 large eggs, slightly beaten
1/2 cup milk
1 (10.75-ounce) can condensed cream of mushroom soup
1 (4-ounce) can sliced mushrooms, drained
2 teaspoons Creole mustard
1/4 teaspoon onion powder
- Cook sausage in skillet until well done; stir to crumble. Drain.
- Combine rice and 1 1/2 cups cheese. Spread evenly in buttered 12 x 8 x 2-inch baking dish. Sprinkle sausage over rice mixture.
- Combine egg, milk, soup, mushrooms, mustard and onion powder; pour over sausage. Sprinkle remaining 1/2 cup cheese on top.
- Bake in a preheated oven at 350°F (175°C) 40 to 45 minutes, or until set.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.