Ingredients

• 1/2 cup uncooked brown rice
• 1 pound Bass Farm ground sausage
• 2 small onions, chopped
• 2 1/4 cups boiling water
• 1 (1 3/4 oz.) envelope chicken noodle soup mix
• 1 1/2 cups of 1/2 inch pieces of celery
• 1/3 medium-sized green pepper, cut into thin slivers
• 1/3 cup blanched, toasted almonds, coarsely chopped and divided

Instructions

1. Partially cook rice; set aside.
2. Brown sausage, breaking into small pieces with a fork. Drain. Reserve about 2 tablespoons of drippings.
3. Cook onions on drippings until golden brown.
4. Combine boiling water and chicken noodle soup mix in a saucepan; boil for 7 minutes.
5. Combine sausage, onions, rice, celery, green pepper, and half the almonds, and soup mixture.
6. Pour into a greased 2-quart casserole dish; sprinkle with remaining almonds.
7. Bake uncovered at 350 degrees for 30-40 minutes. Makes 6 servings.

Ingredients

• 2 pounds Bass Farm ground sausage (1 package hot and 1 package mild)
• 8 stalks celery - diced
• 1 large onion - chopped
• 3 packages Lipton's chicken noodle soup mix (dried)
• 9 cups boiling water
• 2 cups minute rice
• 1/4 cup soy sauce
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup slivered almonds

Instructions

1. Brown sausage, celery and onions in large skillet, breaking up meat with fork. Drain all fat.
2. Meanwhile bring 9 cups water to boil, add soup mix and cook according to package directions.
3. Add meat mixture to soup mixture, then add all remaining ingredients. Reserve some of the almonds to sprinkle on top of the casserole.
4. Pour into 1 large 4-quart casserole or 2 2-quart casseroles.
5. Bake covered at 325 degrees for 1 1/2 hours, remove cover and bake 45 minutes more.
6. Serves 10-12. May be cooked, frozen, and reheated. Great served with a green vegetable and a cranberry salad and rolls if desired. Also great for a picnic.

Ingredients

• 4 hard cooked eggs
• 1/4 cup butter or margarine, melted
• 1/4 cup sifted all-purpose flour
• 1/2 teaspoon salt
• 1 dash pepper
• 2 cups milk
• 1 pound Bass Farm Sausage (mild or hot), cooked and drained
• 1 can (2 cups) whole kernel corn, drained
• 1 cup soft bread crumbs

Instructions

1. Slice 2 of the hard cooked eggs into 1 1/2 quart casserole.
2. In saucepan melt butter or margarine, blend in flour, salt and pepper. Add milk all at once.
3. Cook, stirring constantly, till mixture thickens and bubbles. Stir in Sausage and corn.
4. Pour over sliced eggs. Slice remaining 2 hard cooked eggs, arrange eggs on top of sausage mixture.
5. Sprinkle with soft breadcrumbs.
6. Bake in moderate oven (375 degrees) for 20to 25 minutes or till heated through. Makes 6 servings.

Ingredients

• 1 pound Bass Farm Sausage
• 1 medium onion, chopped
• 1 medium white potato, chopped
• 1 pint cottage cheese
• 1 can cream of mushroom soup
• 1 cup grated sharp cheese

Instructions

1. Saute onion until soft, add sausage and brown lightly.
2. Cook potato in water until tender. Drain.
3. Place onion and potato in casserole dish covering the bottom of dish.
4. Put sausage patties in, cover with cottage cheese.
5. Pour soup over this and sprinkle with grated cheese.
6. Bake uncovered in 325 degree oven for 30 to 40 minutes.
7. Serve hot. Good with toasted bread and a light dessert. Serves 4 to 6.