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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 Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers


1 lb bulk pork sausage
cup celery, chopped
1 tblsp dried green pepper flakes
1 can cream of mushroom soup, undiluted
1 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
tsp dried marjoram
tsp dried thyme

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 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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