SAUSAGE AND WILD RICE CASSEROLE RECIPES

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SAUSAGE & RICE CASSEROLE - SOUTH YOUR MOUTH



Sausage & Rice Casserole - South Your Mouth image

A simple casserole recipe made with uncooked white rice and sausage perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing or Rice Stuffing).

Provided by Mandy Rivers | South Your Mouth

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Number Of Ingredients 7

1 pound pork sausage (I use “hot”)
1 medium onion, diced
1 1/2 cups finely diced celery
1/4 teaspoon red pepper flakes (optional)
1 14.5-oz can chicken or vegetable broth
1 10.5-oz can cream of celery soup
1 cup long-grain white rice, uncooked

Steps:

  • Brown and crumble sausage in a large skillet. When sausage is about half cooked, add onion, celery and red pepper flakes then continue cooking until sausage is no longer pink and veggies are starting to become translucent. If your sausage is particularly fatty, drain off some of the fat – I usually don't.
  • Spray a medium-sized casserole dish (1.5 quart) with cooking spray or rub with butter.
  • In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated.
  • Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour or until rice is tender. Remove casserole from oven and let rest, covered, for 15 minutes before serving.

HEARTY SAUSAGE AND RICE CASSEROLE - THE DAILY MEAL



Hearty Sausage and Rice Casserole - The Daily Meal image

When you're craving comfort food, this dish is all you need. Cheddar cheese, sausage and rice are key ingredients in this hearty, flavorful casserole.Courtesy of Campbell Soup Company

Provided by THEDAILYMEAL.COM

Total Time 1 hours 29 minutes59S

Prep Time 14 minutes59S

Cook Time 1 hours 14 minutes59S

Yield 6

Number Of Ingredients 11

1 pound bulk pork sausage
1 package (8 ounces) sliced mushrooms
2 stalks celery, coarsely chopped (about 1 cup)
1 large red bell pepper, coarsely chopped (about 1 cup)
1 arge onion, coarsely chopped (about 1 cup)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried marjoram leaves, crushed
1 box (6 ounces) seasoned long-grain and wild rice mix
1 3/4 cup swanson® chicken broth or chicken stock
1 can (10 1/2 ounces) campbell’s® condensed cream of mushroom soup(regular or 98% fat free)
1 cup shredded cheddar cheese (about 4 ounces)

Steps:

  • Cook the sausage in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  • Add the mushrooms, celery, pepper, onion, thyme, marjoram and the seasoning packet from the rice blend to the skillet and cook until the vegetables are tender-crisp.
  • Stir the sausage mixture, broth, soup, rice blend and 1/2 cup cheese in a 3-quart shallow baking dish. Cover the baking dish.
  • Bake at 375°F. for 1 hour or until the sausage is cooked through and the rice is tender. Stir the sausage mixture before serving. Sprinkle with the remaining cheese.

Nutrition Facts : ServingSize 1 serving, Calories 488 calories, SugarContent 6 g, FatContent 29 g, CarbohydrateContent 34 g, CholesterolContent 74 mg, FiberContent 4 g, ProteinContent 25 g, SaturatedFatContent 10 g, SodiumContent 1144 mg, TransFatContent 0.3 g

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WILD RICE AND SAUSAGE STUFFING RECIPE - FOOD.COM
A picture of this dish should be in the dictionary under "savory". Made this a few times, years ago, to rave reviews and have been looking for the recipe ever since. Found it. I recommend baking it separately in a casserole and don't wait for a holiday. This is good anytime. If you prefer, leave out the bacon and sausage, it's still great. Cooking wild rice is not included in prep or cook times.
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Reviews 5.0
Total Time 45 minutes
Calories 751.7 per serving
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