"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Wild Rice and Sausage Cassrole Recipe

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This recipe for Wild Rice and Sausage Cassrole, by , is from All in the 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!

Marisa Johnson


1 (16 oz) package ground pork sausage
1 cup chopped celery
1 large onion, chopped
1 garlic clove, minced
2 (14 oz) cans ready to serve chicken broth
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
1 (8 oz can) sliced water chestnuts, drained
1 (8 oz) can sliced mushrooms, drained
1 1 package long grain and wild rice mix
1/2 tsp thyme
1 (2 oz) package sliced almonds

Combine first 5 ingredients in a large skillet; cook over medium heat until sausage is browned and vegetables are tender, stirring until meat crumbles. Drain any fat.

Stir in chicken broth and next 6 ingredients; spoon into a lightly greased 3-quart baking dish. Sprinkle with almonds.

Bake, uncovered at 350 for 1 hours. Let stand before serving.




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