Sausage Casserole with Wild Rice

A sausage casserole with rice and cheese.

Cook Time: 1 hour

Ingredients:

• 1 package (4 ounces) wild rice
• 1 package (6 ounces) long-grain and wild rice mix
• 1/2 pound bulk sausage
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper or combination of red and green
• 1/2 cup chopped celery
• 4 ounces sliced mushrooms
• 1 can (10 1/2 ounce) cream of mushroom or cream of celery soup
• 1 cup shredded Cheddar cheese

Preparation:

Directions for sausage casserole
Cook wild rice in water, following package directions, but for 45 minutes. Cook the long-grain and wild rice mix for 15 minutes, with just water. Save the seasoning pack to add later. Drain rices and rinse with hot water.

Meanwhile, in a large skillet, brown sausage; remove sausage with a slotted spoon. If sausage was very fatty, drain fat into a small cup and return 2 to 3 teaspoons of the drippings to the skillet. Add chopped onion, bell pepper, and chopped celery. Sauté until onion is just tender then add the sliced mushrooms. Continue to cook until mushrooms are golden brown and vegetables are tender.

In a large bowl, combine sausage, cooked vegetables, cooked and drained rices, seasoning packet, the shredded cheese, and condensed soup. Transfer sausage mixture to a shallow 2-quart casserole (9-inch square baking dish or 11x7-inch). Cover with foil and bake sausage casserole at 325° for 55 to 60 minutes, or until hot and bubbly.
Sausage casserole serves 8.

More Sausage Recipes
Hearty Sausage Stew
Sausage Casserole with Noodles
Egg and Sausage Casserole
Lima Beans and Sausage Casserole
Sausage Casserole with Macaroni
Sausage Casserole with Onions
Sausage Potato Bake
Sausage Sweet Potato Casserole
Sausage Appetizer Squares
Scotch Eggs

Noodle Dishes
Sausage Recipes
Casseroles Pasta Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

User Reviews