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Sausage And Wild Rice Casserole

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Ingredients
  Bulk pork sausage 3⁄4 Pound
  Bell pepper flakes 1 Tablespoon
  Chopped celery 1⁄2 Cup (8 tbs)
  Canned pimento 4 Ounce (1 Can)
  Wild rice 1 Cup (16 tbs)
  Chicken seasoned stock base 2 Teaspoon
  Water 1 1⁄2 Cup (24 tbs), hot
  Condensed cream of mushroom soup 10 1⁄2 Ounce (1 Can)
  Canned mushrooms 2 Ounce (1 Can)
  Instant minced onion 1 Tablespoon
  Marjoram leaves 1⁄2 Teaspoon
  Thyme leaves 1⁄2 Teaspoon
  Grated american cheese 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat the oven to 325°F.

MAKING
2) In a large skillet, crumble and brown the pork sausage.
3) Stir in the pepper flakes and celery and cook, until the celery is tender.
4) Pour off the excess fat from skillet.
5) Drain and chop pimiento, stir into the sausage mixture along with rest of the ingredients, mix thoroughly.
6) In a 3-quart casserole, turn the skillet mixture.
7) Cover and bake in the preheated oven for 1 1/2 hours, or until the rice is tender.

SERVING
8) Serve the Sausage and Wild Rice Casserole, immediately with some freshly tossed crisp green salad and dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Sausage
Interest: 
Everyday
Cook Time: 
100 Minutes
Servings: 
6

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