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Ingredients
1 Pound pork sausage
1 Medium onion, diced
2 Celery stalks, finely diced
1/4 Teaspoon red pepper flakes, optional
1 (14 1/2 oz) Can chicken broth
1 Can cream of celery soup
1 Cup uncooked white rice
Instructions
Brown and crumble sausage in a large skillet. When sausage is about half cooked, add onion, celery and red pepper flakes and continue cooking until sausage is no longer pink and veggies are starting to become translucent, drain off any excess fat but leave some for flavoring.
Spray a 1 1/2 quart casserole dish with cooking spray or rub with butter.
In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated. Pour into prepared casserole dish, cover tightly with aluminum foil and bake at 350�F for 1 hour. Remove casserole from oven and let rest, covered, for 10 to 15 minutes before serving.