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Sausage and Wild Rice Casserole Recipe

Photo by: Taste of Home Sausage and Wild Rice Casserole Recipe

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

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Sausage and Wild Rice Casserole Recipe

Prep: 35 min. Bake: 1 hour

Yield: 6-8 Servings

35 60 95

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

Directions

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. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 252 calories, 15 g fat (6 g saturated fat), 30 mg cholesterol, 890 mg sodium, 22 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Sausage and Wild Rice Casserole in Country October/November 1990, p53

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