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Wild Rice And Sausage

southern.chef's picture
Ingredients
  Bulk pork sausage 1 Pound
  Chopped celery 1 Cup (16 tbs)
  Onion 1 Large, chopped
  Green pepper 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Chicken broth 3 Cup (48 tbs)
  Canned cream of mushroom soup 10 3⁄4 Ounce, undiluted
  Canned cream of chicken soup 10 3⁄4 Ounce, undiluted
  Canned sliced water chestnuts 8 Ounce, drained
  Canned sliced mushrooms 8 Ounce, drained
  Long grain and wild rice mix 6 Ounce
  Dried whole thyme 1 Dash
  Sliced almonds 2 Ounce
  Almonds 2 Ounce, sliced
Directions

Combine sausage, celery, onion, green pepper, and garlic in a large skillet, cook over medium heat until sausage is browned and vegetables are tender, stirring to crumble meat.
Drain.
Stir in remaining ingredients except almonds and parsley, mix well.
Spoon into a lightly greased 3-quart casserole, and sprinkle with almonds.
Bake at 350° for 1 1/2 hours.
Garnish with parsley, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice
Servings: 
12

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