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Sausage and Wild Rice Casserole Recipe

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This recipe for Sausage and Wild Rice Casserole, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Saturday, March 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 (6 oz.) package long grain & wild rice (I use Uncle Ben's)
1 pounds hot pork sausage (I use Jimmy Dean or Rudy's Farm)
1 pounds lean ground beef
1 large onions, chopped
1 (8 oz.) can sliced mushrooms, with juice
1 (8 oz.) can sliced water chestnuts, drained
3 (or more) tablespoons soy sauce
1 - 2 ounce package sliced or slivered almonds

Directions:
Directions:
Cook rice according to directions. Brown sausage, beef and onion. (I drain the meat in a colander and rinse with water to remove as much fat as possible.) Add rice, mushrooms, water chestnuts and soy sauce. Stir and spoon into ungreased 2 quart casserole. Refrigerate for at least 30 minutes. (I usually leave overnight.) Remove from frig and let sit at room temperature about 30 minutes before putting in oven. Sprinkle with almonds and bake in preheated oven at 350 for about 50 minutes.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
This brunch or supper dish came from Beverly Wright, one of Leigh's Toccoa friends Marie Wright's mother. It is their traditional Christmas morning brunch (and ours too!) It is good anytime. I served this to the out of towners at our 50th Anniversary Brunch. If there is any left, it warms up well. Add curried or fresh fruit or a green salad and any kind of rolls, biscuits or coffee cake and it is an easy meal for a crowd.

 

 

 

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