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| Ingredients |
For 50 |
| Sausage, bulk pork |
8 lbs |
| celery, chopped |
2 quarts |
| onion, chopped |
1 quart |
| green pepper, chopped |
1 quart |
| pimiento, chopped |
2 cups |
| cream of mushroom soup |
8 cans |
| milk |
2 1/2 quarts |
| rice, white, uncooked |
4 cups or 1 quart |
| poultry seasoning |
4 teaspoons |
| salt |
2 teaspoons |
| bread crumbs |
2 quarts |
| margarine, melted |
2 sticks or 1/2 lb |
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|
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Clean and chop vegetables.
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Brown sausage, drain excess fat into empty can to throw in trash.
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Add celery, onion, and green pepper. Cook until tender but not brown.
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Stir in pimiento, soup, milk, rice and seasonings.
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Store in refrigerator until ready to bake.
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1 hour before serving, pour mixture into ungreased casserole dishes.
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Bake uncovered, at 350 degrees (conventional oven) for 50 minutes, stirring
occasionally.
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Mix bread crumbs and margarine, sprinkle evenly over casserole.
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Bake uncovered 10 minutes longer.
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Garnish with pimiento cutouts.
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