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Sausage and Wild Rice Casserole

 Sausage and Wild Rice Casserole
You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.—Elsie Pritschau, Ravenna, Nebraska
6-8 ServingsPrep: 35 min. Bake: 1 hour

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,

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Sausage and Wild Rice Casserole (continued)

Nutritional Facts: 15 g fat (6 g saturated fat), 30 mg cholesterol, 890 mg sodium, 22 g carbohydrate, 1 g fiber, 9 g protein.