Sausage and Wild Rice Casserole Recipe
Sausage and Wild Rice Casserole Recipe photo by Taste of Home

Sausage and Wild Rice Casserole Recipe

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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


  • 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

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


  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

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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."

Reviewed Jan. 2, 2012

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

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."

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."

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!"

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