Savory Wild Rice Casserole Recipe

4.5 2 2
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Savory Wild Rice Casserole Recipe

Read Reviews
4.5 2 2
Publisher Photo
Seasoned with sage and tasty pork sausage, this filling rice casserole is a hearty accompaniment to roast turkey, chicken or duck. I especially like the crunch that the sliced water chestnuts add.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 1 hour Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 1 hour Bake: 45 min.

Ingredients

  • 3 cups water
  • 1 cup uncooked wild rice
  • 1/4 teaspoon salt
  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 teaspoon rubbed sage

Directions

In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain. Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 8-10 servings.
Originally published as Savory Wild Rice Casserole in Country Woman Christmas Annual 1999, p25

Nutritional Facts

1 each: 212 calories, 10g fat (3g saturated fat), 19mg cholesterol, 724mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 8g protein.

  • 3 cups water
  • 1 cup uncooked wild rice
  • 1/4 teaspoon salt
  • 1 pound bulk pork sausage
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 teaspoon rubbed sage
  1. In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain. Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 8-10 servings.
Originally published as Savory Wild Rice Casserole in Country Woman Christmas Annual 1999, p25

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MY REVIEW
Danerlea User ID: 875081 83386
Reviewed Jan. 9, 2014

"Very tasty! I halve the recipe for just my husband and me, leaving out the sage. I think this works just as well for a main dish or a side."

MY REVIEW
angela leach User ID: 1049565 77381
Reviewed Dec. 1, 2010

"This was very good. A nice hearty meal. Made exactly as wrote."

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