Sausage & Rice Casserole

Ingredients:

1 pound pork sausage
1 medium onion, diced
2-3 stalks celery, finely diced (about a cup and a half)
1/4 teaspoon red pepper flakes (optional)
1 14.5-ounce can chicken or vegetable broth (about 1 3/4 cups)
1 can cream of celery soup*
1 cup uncooked white rice

Preparation:

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.
**If your sausage is particularly fatty, drain off some of the fat.
Spray a medium-sized casserole dish with cooking spray or rub with butter. A 9X9 casserole dish should do the trick.

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 degrees for 1 hour. Remove casserole from oven and let rest, covered, for 10-15 minutes before serving.