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Sausage and Wild Rice Casserole Recipe
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Sausage and Wild Rice Casserole Recipe

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4.5 12 9
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You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.—Elsie Pritschau, Ravenna, Nebraska
TOTAL TIME: Prep: 35 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. Bake: 1 hour
MAKES: 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

Nutritional Facts

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

Directions

  1. 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.
  2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Yield: 6-8 servings.
Originally published as Sausage and Wild Rice Casserole in Country October/November 1990, p53


Reviews for Sausage and Wild Rice Casserole

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (1)
2 Star
 (1)
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MY REVIEW
Cathy1492
Reviewed Apr. 24, 2014

"I found this recipe in the 1980's in a list of recipes that won awards. I don't usually like casseroles due to the amount of "creamy" they have but this one is delicious. My casserole loving husband likes it, too. Over the years, I've changed it up but the original is honestly the best. (Hot sausage is a nice change if you like spicy) I use the light cream of celery soup rather than cream of mushroom. I have also topped it with everything from au gratin to potato chips to fried onion rings. Not bad but original is still the best."

MY REVIEW
Lemidje
Reviewed Jan. 2, 2012

"Wonderful recipe! My husband doesn't like casseroles, and even he said he would eat it again! Very tasty."

MY REVIEW
frenchbunny
Reviewed Jan. 8, 2011

"I make this recipe all the time and have shared it with many friends. It is my husbands favorite. I add 2 boxes of the wild rice when I make. Also I have substituted the cream of mushroom soup and cheddar cheese with cream of celery and 3/4 C parmesan cheese. It is a great breakfast casserole served with scrambled eggs and croissants."

MY REVIEW
Rochap83
Reviewed Nov. 6, 2009

"I was surprised how good this was. My husband won't usually eat breakfast items (pork sausage) for dinner; however, we both enjoyed this very much. This is definitely a keeper."

MY REVIEW
PKRowson
Reviewed Oct. 8, 2009

"I used a 12-oz roll of light sausage, and it was perfect! Family loved it...even my daughter who doesn't like mushrooms didn't mind them in this dish!"

MY REVIEW
bobbisand
Reviewed Oct. 4, 2009

"I thought this was very good, it was not overpowering at all, I used -fresh bulk pork sausage instead of rolled. I also sauted the onion, pepper, celery and mushrooms with the pork. I may have added a lil more broth and cheese. Was really good."

MY REVIEW
goofymama2
Reviewed Oct. 2, 2009

"cprice542... I agree with Deb25.  If you use half sausage and half hamburger it will cut down on the overpowering sausage taste. I've done this on a couple of recipes calling for sausage alone.  Try it again and see if it doesn't help. Good luck and enjoy!"

MY REVIEW
book-lady
Reviewed Oct. 1, 2009

"this is very much like the stuffing I use for Thanksgiving turkey. I never thought of adding the soup and cheese for a casserole. my stuffing has sliced black olives and sliced water chestnuts so I will add those to the casserole. thank you"

MY REVIEW
deb25
Reviewed Oct. 1, 2009

"try adding half hamburger and half rolled sausage,I make a version of this using both. It is very tasty"

MY REVIEW
tomo805
Reviewed Oct. 1, 2009

"I wonder if a mild pork sausage would be better. i will have to try this."

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