Wild Rice And Sausage
|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|
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.
Stir in remaining ingredients except almonds and parsley, mix well.
Spoon into a lightly greased 3-quart casserole, and sprinkle with almonds.
Bake at 350Â° for 1 1/2 hours.
Garnish with parsley, if desired.