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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A standby for buffet dinners and fancy potlucks. This is one of the best recipes my mother ever made, so I was really glad to unearth it from her paste-in book. Frankly I was surprised that it's so easy to make. The recipe is originally from Sunset Magazine, sometime during the '50s. I would make it with turkey sausage and cut the salt by at least half - probably use more onions and fresh mushrooms rather than canned, but what I'm giving you here is very close the original. Ingredients:
2 (14 ounce) cans diced tomatoes |
1/4 cup onion, chopped |
2 teaspoons salt |
1 tablespoon sugar |
1 1/2 cups wild rice (uncooked) |
1 1/2 lbs pork sausage |
1 (3 1/2 ounce) can sliced mushrooms |
Directions:
1. Combine tomatoes, onions, salt, and sugar in a saucepan; simmer for 30 minutes; add mushrooms (undrained if using the canned ones).
2. Rinse wild rice; cook following package instructions.
3. Brown sausage in a skillet until crumbly; drain off most of fat.
4. Combine all ingredients in a 3-quart casserole.
5. Bake for 1 hour at 325 degrees F.
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