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Wild Rice Casserole Recipe

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

Will Buhler
Added: Friday, March 14, 2008


1/2 lb. ground sausage (hot spice)
1/2 lb .ground sausage (sage spice)
1 lb. sliced mushrooms (fresh or canned)
1 c. chopped onion
2 c. wild rice
1/4 c. flour
1/2 c. half & half
2 1/2 c. condensed chicken broth
1/2 tsp. each black pepper, oregano, thyme and marjoram
1/2 c.slivered almonds
1/4 c. butter

Place rice in water and bring to a boil; then reduce heat to slow boil for 45-50 minutes until rice is cracked and expanded; drain. Saute sausage in small pieces until done; drain. Saute mushrooms and onion in 1/2 stick butter until tender. Mix flour, cream and chicken broth until smooth and then add oregano, thyme, marjoram and pepper; combine with rice, mushrooms, onions and sausage. Mix well and bake in covered pan or dish for 35-40 minutes at 350 degrees or until
the liquid is absorbed; stir occasionally. Remove from oven and place in casserole and sprinkle almonds on top




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