My apologies for not posting this week. Colin and I got our first (and I hope our last) cold of the season. And boy, I’m never prepared for when that thing hits me! So as you can imagine, this week was not a week when I felt like cooking.
Even if I have a small bank of recipes ready to be posted, I was too sick to even write and post. But I’m on my way to being well again, so lets post!
I made this recipe a few weeks ago, and like most casseroles, this is a winner for the Italian sausage lovers! You can use other kinds of sausages, but what I love about spicy Italian sausage is that your recipe does not need any added spices (except for some salt and pepper) since all the flavour you need comes from the Italian sausages.
Of course I had to add a bit of my home grown basil, but that’s optional. You can make variations on this casserole by switching the tomato soup with a cream of mushroom soup or even a cream of celery soup.
- 6 spicy Italian sausages (cut in pieces)
- 1 red bell pepper (diced)
- 1 large onion (diced)
- 1 clove of garlic (minced)
- 1 tbsp of olive oil
- 2 cans of condensed tomato soup
- 2 cups of chicken or vegetable broth
- 2 cups of basmati rice
- 1 tbsp of freshly chopped parsley
- 2 fresh basil leaves (chopped)
- Salt and pepper to taste
- In a skillet, heat up 1 tbsp of olive oil.
- Brown the pieces of sausage (about 8 minutes).
- Reserve the sausages on a plate.
- In the same skillet, add in the onion, garlic and red bell pepper and cook for about 5 minutes.
- Add in the chicken broth and scrape to bottom of the pan to release the little bits.
- Add in the condensed tomato soup and mix well.
- Add in the parsley and basil, then salt and pepper to taste.
- Transfer into a large oven safe dish.
- Stir in the rice.
- Add the pieces of Italian sausage on top.
- Cover with aluminium foil and bake in a preheated oven at 375F for 45 minutes.