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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 Globe Trotting, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Berta Kee


1 pound mild sausage
2 table margarine
1 pound sliced fresh mushrooms
1 large onion, chopped
1/2 cup flour
1/2 cup cream
1 can [10 ounce] low sodium chicken broth
1 can [10 ounce] water
1/2 tea thyme
1/2 tea marjoram
1 tea ground pepper
1/2 tea oregano
6 ounces wild rice, cooked
1/2 cup slivered almonds

Cook sausage and drain. Sauté mushrooms and onions in margarine until tender.

White Sauce:
Make a paste of the flour and cream then add to the chicken broth and water.
Cook until thickened. Add seasonings.

Toss together the sausage, onions, mushrooms, white sauce, cooked wild rice and

Pour in a non-stick baking dish and bake uncovered at 350 degrees for 30 minutes




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