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Wednesday, April 23, 2008

Sausage and Rice

This is from our Ward cookbook. I had these ingredients on hand one night and decided to try it out. It has been a family favorite ever since! Thanks Kasey Rainey!

1 lb. mild breakfast sausage
1 (10 3/4 oz.) can cream of mushroom soup
1 c. uncooked rice
1/2 c. milk
1 3/4 c. water
1 tsp. salt

Brown sausage in skillet until no longer pink. Add rest of ingredients; mix well. Cover and reduce heat to low. Simmer for 15-20 minutes or until rice is tender. Serve with biscuits.

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