2 cups tomato juice
1 can chili beans (16 ounces undrained)
1 can diced tomatoes (14 1/2 ounces undrained)
3/4 cup uncooked long grain rice
1/4 cup onion (chopped)
1 tablespoon chili powder
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
3/4 teaspoon salt or to taste
1/8 teaspoon garlic powder
1 cup shredded cheddar cheese (use 1/ 2 of an 8 ounce bag and save the rest for garnish on top of the casserole)
1. In a skillet brown the breakfast sausage over medium heat until no longer pink- drain if needed. Place in the slow cooker.
2. Add all the ingredients except for the cheese.
3. Cook on low for 7 hours or until rice is tender, then stir in the shredded cheddar cheese and let cook till melted.
Serve hot and garnish with additional cheese if desired.