Sausage and Wild Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This meaty casserole topped with toasted nuts makes a hearty contribution to breakfast. Ingredients:
1 (6-ounce) package long-grain and wild rice mix (we tested with uncle ben's) |
1 pound hot ground pork sausage |
1 pound ground beef |
1 large onion, chopped |
1 (8-ounce) package sliced fresh mushrooms |
1 (8-ounce) can sliced water chestnuts, drained |
1/3 cup chopped fresh parsley |
3 tablespoons soy sauce |
1 (2.25-ounce) package sliced natural almonds (1/2 cup) |
Directions:
1. Cook rice mix according to package directions.
2. Cook sausage and ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat 7 minutes or until tender, stirring occasionally.
3. Combine rice, sausage and beef, onion and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13 x 9 baking dish. Cover and chill casserole overnight.
4. Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.
5. Note: You don't have to refrigerate the casserole overnight. Just spoon it into the baking dish and bake, uncovered, at 350° for 20 minutes or until heated.
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