Italian Sausage and Rice Casserole and Onion Cheese Bread

Italian Sausage and Rice Casserole

1 (4 oz) box long grain and wild rice

1 lb. Italian Sausage

1 small onion

3 stalks celery, sliced thinly

1 (4 oz) can sliced mushrooms

1 (10 oz) can cream of mushroom soup

1 (8 oz) can sliced water chestnuts

Salt free seasoning to taste

Cook rice according to package directions. While the rice is cooking brown the sausage and onion in a skillet. Combine rice with sausage, onion and all remaining ingredients. Pour into a casserole dish and bake at 350 degrees for 40 minutes, covered. Uncover and cook 20 minutes more.

Onion Cheese Bread

1 small onion

Oil as needed
1 egg, beaten
1 ½ C biscuit mix
1C shredded cheddar cheese, divided
1C Milk
1Tbsp dried parsley

Nonstick cooking spray
4Tbsp butter

Sauté onion in a small amount of oil until tender. Mix onion, egg, biscuit mix, ½ C cheese, milk and parsley in a bowl. Spray a bread pan with nonstick cooking spray and pour batter into pan. Top batter with butter, sliced into thin pats, and remaining cheese. Bake at 400 degrees for 20 minutes or until cooked through.