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Sausage and Wild Rice Casserole

6 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. Bake: 1 hour

Makes

6-8 servings

Updated: Jun. 30, 2023
You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.—Elsie Pritschau, Ravenna, Nebraska
Sausage and Wild Rice Casserole
Sausage and Wild Rice Casserole Recipe photo by Taste of Home
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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

  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.

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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