Sausage and Rice Casserole


Sausage and Rice Casserole

A great cook, Phyllis Watson Huey, Marshall County, TN, 1983


  • 1 lb. ground sausage
  • 1 c. quick cooking rice
  • 1 can pimentos, chopped 4 oz.
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 onion chopped
  • ½ c. celery chopped
  • 1 green pepper chopped
  • 1 c. cheddar cheese shredded


  • In microwave*, brown sausage 4 minutes, stirring halfway through cooking. Break into pieces and drain well.
  • Add other ingredients and cook on full power for 14 minutes, stirring halfway through.


*Mrs. Phyllis prepared this recipe in the microwave but I have always prepared it in the oven. I simply brown the sausage and vegetables together, cook rice according to package directions, combine all ingredients. Bake at 350° for 25 minutes or until heated through.


My childhood would have not been the same if the Watson family had not been in it. The Watsons were a wonderful, hard-working and highly-respected family at our little country church and in that community. I have sweet memories of Mr. Gerald, Mrs. Christine and their daughters, one of whom is Phyllis, hosting us for many meals and times of fellowship. Their granddaughter, Gerri, is a dear childhood friend of mine. She and I spent many hours together on the Watson family farm. All of the family were wonderful country cooks, the best kind, and many memories take me back to those ample picnic spreads and dinner tables in Mooresville, TN.

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