Taste of Home
Sausage and Wild Rice Casserole
TOTAL TIME: Prep: 35 min. Bake: 1 hour
YIELD: 6-8 servings.
You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.—Elsie Pritschau, Ravenna, Nebraska
Ingredients
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1 package (6 ounces) long grain and wild rice mix
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1 pound bulk pork sausage
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup chopped fresh mushrooms
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1/2 cup chopped onion
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1/2 cup chopped green pepper
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1/2 cup shredded sharp cheddar cheese
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1/2 cup chicken broth
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1/4 cup finely chopped celery
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1 teaspoon dried parsley flakes
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1/2 teaspoon pepper
Directions
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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.
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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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