Sausage Wild Rice Casserole
|Long grain and wild rice mix||6 Ounce|
|Bulk pork sausage||1 Pound|
|Cream of mushroom soup||10 3⁄4 Ounce|
|Chopped mushrooms||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Parsley flakes||1 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Long grain wild rice mix||6 Ounce|
|Pork sausage||1 Pound|
|Canned cream and mushroom soup||10 3⁄4 Ounce, undiluted|
|Chopped mushrooms||1 Cup (16 tbs), chopped|
|Chopped onion||1⁄2 Cup (8 tbs), chopped|
|Chopped green pepper||1⁄2 Cup (8 tbs), chopped|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Minced celery||1⁄4 Cup (4 tbs), minced|
|Parsley flakes||1 Teaspoon, dried|
|Coarsely ground pepper||1⁄2 Teaspoon|
Cook rice according to package directions; set aside.
Brown sausage in a skillet, stirring to crumble; drain well.
Combine cooked rice, sausage, and remaining ingredients in a large bowl; mix well.
Spoon into a lightly greased 2-quart casserole.
Bake at 350Â° for 1 hour.