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Wild Rice and Sausage Casserole Recipe

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

Contributor:  
Contributor:  
treva jackson
Added: Thursday, August 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 - 16 oz. package pork sausage
1 cup chopped celery
1 large onion, chopped
1 green bell pepper chopped
1 clove garlic, minced
2 - 14 1/2 oz. cans chicken broth
1 - 10 3/4 oz. can cream of mushroom soup
1 - 10 3/4 oz. can cream of chicken soup
1 - 8 oz. can sliced water chesnuts, drained
2 - 4oz. cans sliced mushrooms, drained
1 - 6 oz. package long-grain and wild rice mix w/seasoning packet
1/4 teaspoon dried thyme
1 - 2 oz. package sliced almonds

Directions:
Directions:
Combine sausage, onion, celery, pepper, and garlic in a large skillet; cook over medium heat until sausage is browned and vegetables are tender, stirring until meat crumbles, Drain.

Stir in chicken broth and all other ingredients except almonds; spoon into a lightly greased 3 quart casserole. Sprinkle with almonds.

Bake, uncovered at 350 for 1 1/2 hours. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This is the rice dish I serve with buffet ducks. But is good with any meat. You can make ahead and freeze or assemble the day ahead and bake the next day. It tastes just as good or better with reduced fat soups.

 

 

 

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