Sausage Casserole

This is comfort food, likely not the healthiest recipe in this box. But every now and again my hubby needs this taste from his childhood, and it's become a family favorite in the next generation, too. It bakes for a total of 2.5 hours, so it's best for a winter afternoon when you're home anyway.

Layer into a lightly greased 3-quart casserole dish:

1 inch layer of raw potatoes, sliced thin

1 onion, chopped

1 inch carrots, sliced thin

1 cup of peas or green beans (frozen or fresh)

1/2 cup raw rice*

1 pound chopped sausage**

In a bowl, combine:

1 can tomato soup (or 2 cups Roasted Tomato Sauce)

1 can water

Pour this evenly over the top of the casserole.

Cover and place in 350 oven for 90 minutes, THEN UNCOVER and bake for an additional 60 minutes.

*Rice--I used to use white rice, but it's great with the brown-and-wild blend I've been using the past few years.

**Sausage--your choice. Hubby's mom used breakfast sausage. I usually use Mennonite farmer sausage or Italian mild sausage.