Jambalaya Casserole

Jambalaya Casserole

2 1/2 cups converted rice
2 lbs. shrimp or chicken
1 can onion soup
1 can beef broth
1 lb. hot sausage, cooked, drained and sliced
1 8-oz. can button mushrooms (or fresh mushrooms)
1 8-oz. can tomato sauce
1/2 cup butter, melted
1/2 cup chopped green onions
Black pepper, thyme, parsley and cayenne pepper to taste
2 or 3 bay leaves

Preheat the oven to 350 degrees. Mix all the ingredients, place in a 9-by-13-inch casserole and bake, uncovered, 1 1/2 hours, stirring occasionally.

If using chicken, brown it and season it with salt and pepper before adding it to the casserole. Makes 4 to 6 servings