This dish isn't really a "molded" dish, but that's what it's called. I imagine that back somewhere in time...like in the 60's or 70's when "molded" foods were in, this dish was probably created. It is one of the dishes my mom made for us when we were growing up, and, while I hated peas back then, I love this yummy dish now!
INGREDIENTS:
1 chicken bouillon
1 Tbsp. butter
3 c. water
1-1/4 tsp. salt
1 tsp. pepper
1-1/2 c. rice
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1 small onion, diced
1 pound Italian sausage
1 c. milk
1/2 pound mushrooms
10 ounces frozen peas
14 ounces sharp Cheddar cheese, grated
3 zucchini, sliced
Directions:
Set oven to 350 degrees.
Prepare the rice with the first 6 ingredients.
Cut up the sausage into bite sized pieces. Add to a skillet with 1/4 cup water, and bring to a boil. Turn down the heat, cover, and simmer for 5 minutes. Remove the cover, then brown the sausage. Drain on paper towels.
Slice the mushrooms and zucchini. Add the mushrooms, zucchini, and chopped onion to the skillet with the sausage drippings; cook until tender.
Stir vegetable mix, peas, sausage, cheese and milk into the rice in a large bowl. Place into a greased 9x13 pan, cover with foil, and cook for 30 minutes. Let stand for about 5-8 minutes before serving.
