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    Chili Casserole


    Source of Recipe


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    1 pound bulk pork sausage
    2 cups water
    1 can chili beans, undrained
    1 can diced tomatoes, undrained
    3/4 cup long-grain rice, uncooked
    1/4 cup chopped onion
    1 tablespoon chili powder
    1 teaspoon Worcestershire sauce
    1 teaspoon prepared mustard
    3/4 teaspoon salt
    1/8 teaspoon garlic powder
    1 cup shredded Cheddar cheese

    In a skillet, cook sausage until no longer pink, drain. Transfer
    to a slow cooker. Add the next 10 ingredients, stir well. Cover
    and cook on Low for 7 hours or until rice is tender. Stir in cheese
    during the last 10 minutes of cooking time.

 

 

 


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