WILD RICE SAUSAGE CASSEROLE RECIPES

Name: Sausage and Wild Rice Casserole
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 6-8 servings.
Ingredients: 1 package (6 ounces) long grain and wild rice mix; 1 pound bulk pork sausage; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 cup chopped fresh mushrooms; 1/2 cup chopped onion; 1/2 cup chopped green pepper; 1/2 cup shredded sharp cheddar cheese; 1/2 cup chicken broth; 1/4 cup finely chopped celery; 1 teaspoon dried parsley flakes; 1/2 teaspoon pepper

SAUSAGE AND WILD RICE CASSEROLE RECIPE: HOW TO MAKE IT

Sausage and Wild Rice Casserole Recipe: How to Make It image

You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.—Elsie Pritschau, Ravenna, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 35 minutes

Prep Time 35 minutes

Cook Time 60 minutes

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 package (6 ounces) long grain and wild rice mix
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup chicken broth
1/4 cup finely chopped celery
1 teaspoon dried parsley flakes
1/2 teaspoon pepper

Steps:

Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.

Nutrition Facts : Calories 252 calories, FatContent 15g fat (6g saturated fat), CholesterolContent 30mg cholesterol, SodiumContent 890mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

WILD RICE AND SAUSAGE CASSEROLE RECIPE - FOOD.COM

Wild Rice and Sausage Casserole Recipe - Food.com image

This recipe is bi-cultural if you will – pork sausage from the South and wild rice from Minnesota, and I have to hand it to those folks from Minnesota on this one. We don’t grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe. Of course, I will point out that Leech Lake is very near the headwaters of the Mississippi River. Try this recipe – it is simple and delicious.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb pork sausage (your choice of hot or mild)
1 cup wild rice (not cooked)
1 cup white onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
1/2 cup bell pepper, diced (any color)
1 (10 3/4 ounce) can cream of celery soup
water
1 teaspoon salt
2 tablespoons butter
fresh black pepper (3 grinds (or more)

Steps:

Preheat oven to 350 degrees.
Wash wild rice several times under cold water until water runs clear. Set aside.
Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
Add salt and black pepper to taste.
Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
Cook until most liquid is absorbed, but not until casserole is dry, about an hour.

Nutrition Facts : Calories 622.5, FatContent 39.8, SaturatedFatContent 14.6, CholesterolContent 105.4, SodiumContent 1950.4, CarbohydrateContent 42.1, FiberContent 4.5, SugarContent 5.2, ProteinContent 24.9

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