“This is good,” I heard from four of my nearby diners at our monthly church supper. Two of our children also had pronounced it a good dish when I offered them a forkful for tasting, and I want you to try this one. It is Sausage-Rice Casserole, and I found it in the “Pastors’ Wives Cookbook” published almost 40 years ago.
The contributor was Molly Cuttino, whose husband, Robert, was pastor of First Baptist Church in Lancaster when the book was compiled.
Rev. Randy Hatcher is the current pastor there, having accepted the position five or so years ago. Katie Roberts is the youth director, and Bryant Fersner is the associational missionary for Moriah Baptist Association.
Lancaster First Baptist has an average attendance of 150-175 and most of the Southern Baptist organizations: Sunday school, WMU, etc.
The Cuttinos served Lancaster First for 13 years before he accepted a pastorate with The Baptist Church at Beaufort. He pastored the Beaufort church for several years, and after his retirement the Cuttinos continued to live in the area. Rev. Cuttino died a few months ago, and Mrs. Cuttino died two years or so ago.
While at Lancaster First, Mrs. Cuttino served as church pianist and was involved in all areas of the church, as most pastors’ wives are. She and her husband had two children: Libby C. Tilson and Robert Jr. The pastor and his family were well-loved by the church, and one member, Marge Barnes, declared that Rev. Cuttino “was great.” I’m pretty sure she thought Mrs. Cuttino’s Sausage-Rice Casserole was great also.
This recipe does require some chopping, but it is easily put together. It can be cooked immediately before serving, or made on Sunday morning, left to rest, then served with a vegetable and a green salad, and, voila, lunch is ready.
Share your recipes with family and friends; they will think of you each time they eat the resulting dish. Today, we thank the late Mrs. Cuttino for sharing this recipe with the cookbook committee, because we are enjoying it all these years later. Plan now to serve it for your next … Sunday Dinner.
Sausage-Rice Casserole
1 pound hot bulk sausage
1 onion, chopped
3 cups regular rice, cooked
1½ cups water
1 4-ounce can chopped mushrooms, drained
1 green pepper, chopped
1 10¾-ounce can cream of celery soup, undiluted
¼ cup pecans, chopped
1 1 3⁄8-ounce package dry chicken noodle soup mix
2 small sweet pickles, chopped
Brown sausage in a heavy skillet or Dutch oven; drain excess grease.
Stir in remaining ingredients and simmer until vegetables are tender. Spoon into a greased 2-quart casserole dish. Bake at 350 degrees for 20 minutes. Serves 6 to 8.
Have a recipe? sundaydinner@baptistcourier.com