INGREDIENTS

1 pound bulk sausage
1 rib celery diced
1 med. onion chopped
1/2 green bell pepper diced
1 clove garlic (optional)
1 tsp. parsley
1/2 tsp. salt (to taste)
Pinch of red pepper flakes
4 tbsp. butter
15 oz. chicken broth
Can of cream of celery soup
Can of cream of Broccoli soup
1 cup uncooked long grained rice

DIRECTIONS

Preheat over to 350 Degrees F. Butter a 9 x 13 casserole dish.  Chop vegetables - set aside.  In a large skilled over medium heat, cook sausage, breaking it
apart, until crumbly and brown.  Drain. In a medium skillet, cook vegetables with butter until tender. Wisk together broth and soups in a medium bowl.  When
vegetables are tender, add to soup mixture.  Add sausage, rice, red pepper flakes, parsley, salt and pepper.  When mixed in bowl, pour into buttered casserole dish.
Cover with foil and bake 1 hour. Let stand 10 minutes.  Uncover and fluff with fork.

YIELD:  6 plus servings

I did a retake of this recipe on 10-01-2025 after purchasing a used Canon 60 MM Macro lens and pleased with the pixs.  I took the time to do a little food styling adding color (eye candy) for the camera.  Recipe was outstanding!

Above recipe from Karen and David Musselwhite of Jonestown, PA and prepared on 09-17-2025 and outstanding taste and texture. My photography doesn't do this recipe justice.  My food photography 60 MM Macro  Canon lens is misplaced and had to use a standard 55 MM zoom lens.  My bad!  

Click on thumbnail pixs for a larger view.