Autumn Sausage Casserole

I found this recipe in the Taste of Home Halloween magazine. It traditionally is baked in the oven, but was easily translated to crockpot cooking. This was the first dinner in a long time that we all ate. The planets must have been in proper alignment.

ingredients

1 pound sausage (I used chicken with artichoke and garlic)
1 large, or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrots
3 cups already cooked long-grain rice (I had white basmati leftovers)
1/2 cup raisins
1 T dried parsley flakes
1 T brown sugar
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp black pepper (start with 1/8 if your kids don’t tolerate a touch of spice)
1/3 cup chicken broth or water (I used water)

directions

1
The amount of ingredients fit nicely in a 4 quart crockpot. I’d say this comfortably feeds a family of 4-5 with a bit of leftovers. If you have a large family or teenagers, add more rice and sausage. It’s a pretty easy recipe to adapt to your needs.
2
If you are going to use uncooked pork sausage, I’d recommend browning on the stove top, and draining before adding to the crockpot.
3
Otherwise, dump all the ingredients into the crock, and stir well.
4
Cover and cook on low for 5-7 hours, or on high for 3-4. You’re really only heating through, and allowing the vegetables to soften.
5
This will not stick together like a gloppy casserole; it has the consistency of fried rice. Use bowls to serve rather than plates.

notes

We decided that eating this felt exactly like eating a bowl full of Fall. The spices are spot-on, and are comforting and hearty. Adam and I each had two servings, and then picked more while cleaning the dishes. I will make this again, often.

Source: http://crockpot365.blogspot.com/