Sausage and Wild Rice Casserole |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.âElsie Pritschau, Ravenna, Nebraska 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:
1. 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.
2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour. Yield: 6-8 servings.
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