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Sausage and Wild Rice Casserole

You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.—Elsie Pritschau, Ravenna, Nebraska
  • Total Time
    Prep: 35 min. Bake: 1 hour
  • Makes
    6-8 servings

Ingredients

  • 1 package (6 ounces) long grain and wild rice mix
  • 1 pound bulk pork sausage
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup chopped fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup chicken broth
  • 1/4 cup finely chopped celery
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper

Directions

  • Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage.
  • Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.
Nutrition Facts
3/4 cup: 252 calories, 15g fat (6g saturated fat), 30mg cholesterol, 890mg sodium, 22g carbohydrate (3g sugars, 1g fiber), 9g protein.

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