Last Foodie Blog

I will be doing my Recipes going forward over on my main blog The Williams Family. You can read more about why here.

I found the original recipe on Paula Deens website and just tweaked it a little bit.

This would make a easy weeknight dinner, so this is my version below.

It will not disappoint!!



Sausage and Rice Casserole

What You Need:

2 Cups of White Rice (I used 2 1/2 cups)

1 pound Breakfast Sausage (I used Owens)

1 small yellow onions, chopped

1 can cream of mushroom soup

4 tbsp {1/2 stick} butter/ margarine (melted-I used 5 tbsp)

Directions:

Preheat oven to 350-400 degrees

Cook rice according to directions (Boil water add rice until desired tenderness)

In a skillet over medium/high heat, cook sausage until done & drain.

Combine all ingredients EXCEPT butter & pour into casserole dish. Melt butter and pour evenly over top of mixture.

Bake until bubbly, about 25-30 minutes.

Sausage & Potato Soup

This soup was really good and filling, I got the orginal recipe off of Mix & Match Mama's food blog. I just tweeked it a bit for my taste.

Enjoy!

 

 

What you Need:

1 pound of sausage links, sliced (I used Eckrich)

                                                                  1 onion, chopped

5-7 Red skin potatoes, quartered

3 cups chicken Broth or Stock

1 can cream corn

1/4 cup milk

1 cup cheese, shredded (plus a little more for garnish)

Salt, Pepper & Garlic Powder (S&P)

Directions:

In your crock pot, place the sausage, onion and potatoes. Pour your broth/stock on top. Add your seasonings.

Cover and cook on low 6 to 8 hours or high 3 to 4 hours. Stirring occasionally

 

About 30 minutes before you're ready to serve, remove the lid and stir in your creamed corn, milk and cheese. Cover and continue to cook another 30 minutes on high.

When you're ready to serve, put soup into bowls and add a little more cheese on top.

 

 

Shrimp & Wild Rice Casserole

I made Shrimp Casserole for New Years this recipe is a for sure hit with everyone. It taste amazing and is so easy to make. I also featured it on my family blog as well.

What you Need:

1 box (8oz) Wild Rice

1 pound small/medium shrimp, peeled and deveined-tail off

2 tablespoons  butter

1/2 bell pepper, seeded and chopped

1/2 onion, chopped

1 can of Cream of  Mushroom soup

2 cups shredded Cheese (I used Monterrey/ Colby)

Salt/ Pepper/ Garlic Powder (season to your taste)

Directions:

Cook the rice according to package directions minus 1/4 cup water.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for about 5-8 minutes.
 Drain immediately and set aside.
Heat the butter in that same saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 350 degrees.
In a large bowl, combine the cooked rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well.
Spray your casserole dish with vegetable spray ( I use melted butter).
 Place the mixture in the pan and top with remaining 1/2 cup cheese.
Bake for 30 minutes, or until bubbly

Step by Step:

What you will need

Cook Rice according to direction on package minus 1/4 cup of water

Boil Shrimp

Add all the cooked ingredients and about a handful of the cheese

Mix well and season, to taste



Top with remaining cheese and bake uncovered



Shrimp & Wild Rice Casserole