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Sausage Wild Rice Casserole

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  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 350° for 1 hour.

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Sausage Wild Rice Casserole Recipe