Sausage And Rice Casserole

1. Preheat oven at 350°.

2. Brown sausage in frying pan and pour off grease.

3. Add chopped onion, garlic, celery, and green pepper to sausage and simmer until tender.

4. In bowl combine rice and soups and then add cooked ingredients.

5. Pour into greased Pyrex pan.

6. Bake 1 1/2 hours at 350°, stirring occasionally.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	141.0528 g
Protein	132.2532 g
Carbohydrates	221.7669 g
Energy	2704.1554 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.7805 g
Water	1267.3567 g
Aspartic acid	1.963 g
Calcium, Ca	298.4399 mg
Lutein + zeaxanthin	800.8 g
Fiber, total dietary	21.0283 g
Carotene, beta	584.37 g
Niacin	32.1645 mg
Vitamin A, RAE	49.04 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	1.3595 g
Riboflavin	1.4416 mg
Tocopherol, beta	0.074 mg
Fatty acids, total polyunsaturated 15:0	0.0037 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0592 g
Fatty acids, total saturated 20:1	0.0651 g
Glutamic acid	3.8103 g
Sodium, Na	8121.1157 mg
Fatty acids, total saturated 16:1 undifferentiated	3.5924 g
Total lipid (fat)	141.0528 g
Manganese, Mn	5.8204 mg
Fructose	4.1065 g
Proline	0.7644 g
Fatty acids, total saturated 16:0	22.2551 g
Fatty acids, total saturated 8:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.789 g
Sucrose	3.0497 g
Choline, total	422.5398 mg
Sugars, total	17.8352 g
Serine	0.9004 g
Fatty acids, total saturated 10:0	0.3854 g
Fatty acids, total saturated 18:0	11.9128 g
Fatty acids, total saturated 20:4 undifferentiated	0.3987 g
Vitamin B-6	3.0431 mg
Selenium, Se	127.3452 g
Ash	27.2319 g
Vitamin D	353.9208 IU
Tocotrienol, delta	0.111 mg
Fatty acids, total saturated 18:1 undifferentiated	41.863 g
Pantothenic acid	2.5809 mg
Phenylalanine	0.9613 g
Copper, Cu	1.4268 mg
Betaine	19.674 mg
Thiamin	3.4713 mg
Methionine	0.3521 g
Iron, Fe	11.5949 mg
Carbohydrate, by difference	221.7669 g
Phosphorus, P	1621.5791 mg
Folate, total	142.22 g
Tocopherol, gamma	0.3515 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0314 g
Alanine	0.971 g
Cholesterol	406.0661 mg
Valine	0.9853 g
Fatty acids, total saturated 18:2 undifferentiated	14.3436 g
Glycine	0.8353 g
Carotene, alpha	31.29 g
Glucose (dextrose)	5.2844 g
Fatty acids, total saturated 14:0	1.4455 g
Zinc, Zn	19.406 mg
Isoleucine	0.7075 g
Fatty acids, total saturated 12:0	0.305 g
Fatty acids, total polyunsaturated	31.4374 g
Tocotrienol, gamma	2.479 mg
Leucine	1.3505 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.8881 mg
Vitamin A, IU	2551.2885 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0627 g
Folate, DFE	142.22 g
Tryptophan	0.2383 g
Vitamin C, total ascorbic acid	141.3746 mg
Phytosterols	43.47 mg
Fatty acids, total polyunsaturated 16:1 c	0.0074 g
Galactose	0.4848 g
Fatty acids, total polyunsaturated 18:1 c	1.9221 g
Fatty acids, total saturated 20:0	0.0278 g
Tocotrienol, beta	0.1665 mg
Starch	134.1435 g
Tyrosine	0.6031 g
Vitamin B-12	5.6448 g
Vitamin K (phylloquinone)	67.9561 g
Fatty acids, total saturated	41.9872 g
Histidine	0.4265 g
Fatty acids, total monounsaturated	56.6699 g
Threonine	0.6505 g
Folate, food	142.22 g
Vitamin D (D2 + D3)	8.96 g
Fatty acids, total polyunsaturated 24:0	0.0314 g
Cryptoxanthin, beta	10.43 g
Vitamin D3 (cholecalciferol)	8.96 g
Vitamin E (alpha-tocopherol)	3.7156 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0941 g
Fatty acids, total trans	0.0018 g
Magnesium, Mg	364.789 mg
Lysine	0.7166 g
Potassium, K	3254.3469 mg
Cystine	0.2079 g
Fluoride, F	8.78 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Rice	1 cup	678.95	141.0625	5.92
Onion	1 cup	64	14.944	0.16
Celery	1 cup	16.16	2.9997	0.1717
Garlic Clove	1	4.47	0.9918	0.015
green pepper	1	29.8	6.9136	0.2533
cream chicken soup	1 can	204.4978	27.7373	7.5106
cream mushroom soup	1 can	330.9145	23.982	23.982
bulk sausage	1	1375.3631	3.136	103.0402