Wild Rice and Sausage Casserole
|Bulk seasoned pork sausage||3 Pound|
|Sliced fresh mushrooms||4 Cup (64 tbs)|
|Chopped celery||2⁄3 Cup (10.67 tbs)|
|Cooked wild rice||3 Cup (48 tbs)|
|Cooked brown rice||2 Cup (32 tbs)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Hot water||1⁄2 Cup (8 tbs)|
|Snipped fresh parsley||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Dried marjoram leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
Crumble sausage into 3-qt casserole.
Microwave at High 11 to 15 minutes, or until no longer pink, stirring to break apart 2 or 3 times during cooking.
Drain and set aside.
In 5-qt casserole combine mushrooms, celery and butter; cover.
Microwave at High 5 to 8 minutes, or until celery is tender-crisp.
Stir in sausage and remaining ingredients.
Spoon into two freezer containers.
Label and freeze no longer than 1 month.
To serve, remove from one container and place in 1-qt casserole; cover.
Microwave at High 13 to 17 minutes, or until heated, breaking apart as soon as possible, then stirring 2 or 3 times during cooking.