Ingredients
1/2 pound bulk pork sausage1 cup chopped celery1/2 cup chopped onion1/2 cup chopped green pepper1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1-1/4 cups milk1 jar (2 ounces) diced pimientos, drained1/2 cup uncooked long grain rice1/2 teaspoon poultry seasoning1/4 teaspoon salt1 cup soft bread crumbs2 tablespoons butter, melted
Preparation
In a skillet, cook sausage, celery, onion and green pepper until sausage is no longer pink and vegetables are tender; drain. stir in soup, milk, pimientos, rice, poultry seasoning and salt.
Pour into an ungreased 1-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes, stirring occasionally.
Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, 20 minutes more.
