"The belly rules the mind."--Spanish Proverb

Sausage and Wild Rice Casserole Recipe

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This recipe for Sausage and Wild Rice Casserole, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renata Chalmers
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb bulk pork sausage
cup celery, chopped
1 tblsp dried green pepper flakes
1 can cream of mushroom soup, undiluted
1 cup water
1 cup wild rice uncooked ( 6 oz Uncle Bens long grain and wild rice w/o seasoning packet)
1 4 oz jar of pimentos, drained
1 small jar mushrooms chopped, drained
1 cup (4 oz) shredded cheese
1 Tblsp instant minced onion
2 tsp chicken flavored bullion granules
tsp dried marjoram
tsp dried thyme

Directions:
Directions:
Brown sausage, stirring to crumble. Add celery and green pepper flakes. Saute until celery is tender. Drain off drippings. Stir in remaining ingredients . Pour into a greased casserole dish. Cover and bake for 1 hours or until rice is tender.

Personal Notes:
Personal Notes:
You can leave mushrooms and/or pimentos out
You can sub in fresh green pepper for flakes, red is nice too.
You can use hot sausage to up the heat.
Doubles and freezes well.

 

 

 

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