This dish is adapted from the More-with-Less Cookbook. I've been making it "forever", and it's one the whole family at least tolerates. It's also one of the few recipes I haven't reduced in size as the kids moved out and on. Most of the leftovers* will vanish just the same.
Pork Sausage Casserole
In a pan, brown 1 pound ground sausage** and one onion -- chopped. Drain fat and juices. Combine in large greased casserole with 2 ribs celery -- chopped, 2 cups raw rice***, 1 t. salt, pepper to taste, 1/2 t. poultry seasoning, 2 t. parsley flakes and 3 1/2 cup boiling chicken broth****. Cover and bake for 1 hour at 350F. (I like to stir it midway through cooking, or the rice ends up on the bottom.)
* When reheating leftovers of this, I have found that adding a little water helps retain the texture, stovetop or microwave.
** I usually use plain sausage, but you could use hot, or sage, or even Italian or chorizo. I think with these last two I'd leave out the poultry seasoning.
*** The original recipe specifies long-grain rice, but I've made it OK with medium. You might have to adjust the liquid a bit.
**** I don't actually use "boiling chicken broth". I use water and chicken bouillon granules, and usually I make it ahead and refrigerate. If you do make it ahead, bake it for 1 1/2 hours to be sure the rice is done.