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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
  • 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

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

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Reviews

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Average Rating:
  • Cathy1492
    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.

  • Lemidje
    Jan 2, 2012

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

  • frenchbunny
    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.

  • Rochap83
    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.

  • wagonlady
    Oct 15, 2009

    No comment left

  • PKRowson
    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!

  • bobbisand
    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.

  • goofymama2
    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!

  • book-lady
    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

  • deb25
    Oct 1, 2009

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