Autumn Sausage Casserole

This is a recipe that was originally meant to be cooked on the stovetop and then in the oven. And then it was turned into a crockpot meal because Stephanie O'Dea decided to cook in her crockpot every day for an entire year. But really, it should be cooked in the original way. It just doesn't really work in the crockpot. It was sticking so much to the crockpot insert that I stopped cooking it halfway into the cook time (which was fine because pretty much everything was cooked already, the crockpot time was really only meant to soften up the fruit and veggies). I'll make it again, but probably as a side dish next time. It's so reminiscent of stuffing/dressing that I'm not sure it would fly again as a main course (the husband isn't a giant fan of casseroles as it is... maybe I'll make it when he's away on business...).

Autumn Sausage Casserole
A variation on this recipe from Taste of Home



1 pound bulk pork sausage
1 medium apple, peeled and chopped
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped carrot
3 cups cooked long grain rice
1/2 cup raisins
1/3 cup minced fresh parsley (or 1 tablespoon dried parsley)
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper

In a large skillet, cook the sausage, apple, onion and celery over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350°F for 25-30 minutes or until heated through.