Ingredients
| 1 | pound bulk sausage |
| 1 | cup celery, chopped |
| 1/2 | cup onion, chopped |
| 1/2 | cup green pepper, chopped |
| 1 1/4 | cups milk |
| 1/4 | teaspoon salt |
| 1/2 | cup uncooked rice (not instant) |
| 1 | can cream of mushroom soup |
| 1/2 | teaspoon poultry seasoning |
| 1/2 | cup soft breadcrumbs |
| 3 | tablespoons margarine, softened |
Instructions
Brown sausage and drain excess fat. Add celery, onion and green pepper. Cook until tender but not brown. Stir in milk, salt, rice, soup and seasoning. Bake in 1½-quart covered casserole dish at 350 degrees F for 50 minutes, stirring occasionally. Mix breadcrumbs and margarine. Sprinkle breadcrumb mixture on top and continue baking
uncovered for 20 minutes.
