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Wild Rice and Sausage Casserole Recipe

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This recipe for Wild Rice and Sausage Casserole is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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