Sausage-Rotel Casserole

Sometimes on a winter weeknight, a hearty comfort food is just what you need. This simple sausage-Rotel casserole does the trick.


Recipe and photograph by Lauren McElwain

1 pound ground sausage
4 sticks celery, chopped
½ an onion, chopped
1 handful fresh kale, chopped (optional)
1 can cream of chicken soup
2 cups cooked white rice
1 can Rotel tomatoes, drained
2 cups shredded cheddar cheese
Bread crumbs for topping (optional)

Heat oven to 350°F.

Cook sausage, celery, onion and kale (if using) over medium heat until the meat is browned.

In a large bowl, mix the meat mixture with the next three ingredients and 1 cup of cheese.

Pour mixture into a greased baking dish (or small ramekins, as pictured) and sprinkle the remaining cup of cheese and bread crumbs (if using) over the top.

Bake for about 30 minutes, or until the top is bubbly and browned a bit.

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