by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
The holidays can be hectic & on Christmas morning I like to make things easy in the kitchen. This casserole is a great way to feed the family. It can be served warm or is tasty cold. It can be prepared a day ahead of time to save time on Christmas morning.
Ingredients
- 2 pounds bulk pork sausage
- 1 large onion, chopped
- 2 cups cooked rice
- 3 cups crisp rice cereal
- 3 cups shredded cheddar cheese
- 6 large eggs
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 1/2 cup whole milk
Directions
In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Place in a lightly greased 13×9-in. baking dish. Layer with the rice, cereal and cheddar cheese. In a bowl, beat the eggs, soup and milk. Spread over top. Bake, uncovered, at 350° for 55-60 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Refrigerate any leftovers.
