Sausage Casserole

Preheat oven to 350F. This was my favourite meal when I was a kid.

12		beef/pork breakfast sausages
7		potatoes, medium, peeled and sliced 3/16" thick
½ cup		white rice, uncooked
1		canned peas, incl. juice from can, 10 oz
3		carrots, peeled sliced into 3/16" thick rounds
1 large		onion, peeled, cut in half and sliced 3/16" thick
1 can		tomatoe soup
1 can		water
2 TBSP		ketchup
1 TBSP		oil, for pan
		NO salt and pepper -- see step 10.

1	Mix soup, ketchup and water in a bowl and stir to combine.
2	Oil a small (2 qt.) oval roasting pan or equivalent.
3	Add can of peas and uncooked rice into pan. Rice should be spread evenly.
4	Add onions and then carrots. Both onions and carrots should cover full area but only one layer of each.
5	Add potatoes. Should be 2 to 3 layers depending on how thick they are sliced.
6	With a knife or fork prick holes into sausages and place on top.
7	Pour soup mixture over all.
8	Bake, covered in a 350° F oven for 1 hour. Turn sausages and return to oven -- covered.
9	Bake for one more hour, uncover for the last 15 minutes. If required and if the pan your using can take the broiler, finish browning sausages under the broiler.
10	NOTE: Do NOT add pepper or salt to the pan. Let them add it to taste when served.
11	NOTE: Casserole should be a little moist when done....

Servings: 6

Yield: 6

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2200 calorie diet.

Nutrition information calculated from recipe ingredients.

The following ingredients were not linked to the
ingredient database and were not included in the nutrition information:

NO salt and pepper -- see step 10.