Sausage and Rice Casserole

I use to make this when my kids were little, they loved it. I have been thinking about my kids a lot when they were little this past few weeks and so a lot of the recipes I use to make keep popping up in my mind.

 

16 fresh pork sausage links (about 1 pound)

1/2 medium green pepper, chopped

1/2 medium sweet red pepper, chopped

1 tablespoon canola oil

3 cups cooked long grain rice

4 to 5 medium tomatoes, peeled and chopped

1 package (10 ounces) frozen corn, thawed

1 cup (4 ounces) shredded cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon salt

1 teaspoon dried basil

1 cup soft bread crumbs

2 tablespoons butter, melted

Place sausages on a rack in a baking pan. Bake at 350° for 15 minutes or until lightly browned and no longer pink. Cut into 1-in. pieces; set aside.
  In a large skillet, saute peppers in oil for 3 minutes or until crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and the next eight ingredients. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Yield: 6-8 servings.