Creamy Sausage Casserole

This is one of our family favorite casseroles, but for some unknown reason I don’t make it that often. I’m trying to look at cooking as frugally as possible, and this is a dish that falls into that category. Tonight I’m serving this with garlic cheddar biscuits, and a salad. The use of chicken noodle soup may seem rather unconventional, but it’s mighty tasty. I hope you will try it with your family, and if you do, I’d love to hear what they thought of it.

Creamy Sausage Casserole

1 pound bulk turkey breakfast sausage

2 cans (10.5oz) chicken noodle soup

2 cans (10.5oz) cream of chicken soup

2 1/2 cups cheddar cheese, grated

8 cups cooked rice

Brown sausage in skillet. Mix rice, soups, & 1 cup of cheese together. When sausage is cooked, combine with rice/soup mixture, and spread in 9 x 13 baking dish. Heat at 325 until cheese melts and contents are bubbly.

Cheddar Garlic Biscuits

2 cups all purpose flour

3 teaspoons garlic powder, divided

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup margarine

3/4 cup cheddar cheese

1 cup buttermilk

3 Tablespoons butter, melted

Combine flour, baking soda, baking powder, salt, & 2 teaspoons of garlic powder. Cut in margarine then add cheese and buttermilk, and stir in until moistened. Drop by heaping tablespoons about 1 in apart on a greased cookie sheet and bake at 450 degrees for 10 minutes. Melt butter and mix in remaining teaspoon of garlic powder. After removing biscuits from oven, brush butter mixture over biscuits. You can bake biscuits for 3 or 4 additional minutes, or you can serve. Makes about 1 dozen biscuits.