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.
Calories 294 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 37.2 mg12.4%
Sodium 731.4 mg30.5%
Total Carbohydrates 24 g8%
Dietary Fiber 3.2 g12.9%
Sugars 4.4 g
Protein 11 g22.7%
Vitamin A 6.2% Vitamin C 22.8%
Calcium 29.7% Iron 17.8%
*Based on a 2000 Calorie diet