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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sausage and Wild Rice Casserole Recipe

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This recipe for Sausage and Wild Rice Casserole is from The Foods We Love to Eat, 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 lb bulk pork sausage
½ cup celery, chopped
1 tblsp dried green pepper flakes
1 can cream of mushroom soup, undiluted
1 ½ 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
½ tsp dried marjoram
½ 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 ½ 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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