• Home
  • Pork
  • Savory Sausage and Wild Rice Casserole Recipe
0 0
Savory Sausage and Wild Rice Casserole Recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb pork sausage (your choice of hot or mild)
1 cup wild rice (not cooked)
1 cup white onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
1/2 cup bell pepper, diced (any color)
1 (10 3/4 ounce) can cream of celery soup
water
1 teaspoon salt
2 tablespoons butter
fresh black pepper (3 grinds (or more)

Nutritional information

622.5
Calories
358 g
Calories From Fat
39.8 g
Total Fat
14.6 g
Saturated Fat
105.4 mg
Cholesterol
1950.4 mg
Sodium
42.1 g
Carbs
4.5 g
Dietary Fiber
5.2 g
Sugars
24.9 g
Protein
221g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Savory Sausage and Wild Rice Casserole Recipe

Features:
    Cuisine:

    Wonderful blend of flavors. used homemade chorizo in this--so I guess my recipe is nearly tri-cultural. Easy to throw together, but pretty enough for a holiday dinner. Thanks for posting this one. Made for Fall PAC 2008

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Wild Rice and Sausage Casserole, This recipe is bi-cultural if you will pork sausage from the South and wild rice from Minnesota, and I have to hand it to those folks from Minnesota on this one We dont grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe Of course, I will point out that Leech Lake is very near the headwaters of the Mississippi River Try this recipe it is simple and delicious , Wonderful blend of flavors used homemade chorizo in this–so I guess my recipe is nearly tri-cultural Easy to throw together, but pretty enough for a holiday dinner Thanks for posting this one Made for Fall PAC 2008, Awesome recipe!!!! used to make wild rice & shrimp casserole, almost like this, oohhh this is soo good So simple & easy to make I added a tsp of garlic chili sauce YUMM-O Thanx for sharing Glen of Coolidge, Arizona


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 350 Degrees.

    2
    Done

    Wash Wild Rice Several Times Under Cold Water Until Water Runs Clear. Set Aside.

    3
    Done

    Melt Butter in Skillet and Then Fry Sausage Over Medium High Heat, Breaking Up Into as Small Pieces as Possible. Do not Overcook--Cook Just Until All Pink Is Gone. Remove Sausage from Skillet and Set Aside.

    4
    Done

    in Same Skillet Saute Onion, Celery, Carrot and Bell Pepper Over Medium High Heat Until Just Beginning to Brown Lightly. Toss Frequently.

    5
    Done

    Add Wild Rice to Skillet and Continue to Saute a While Longer, Tossing Frequently to Coat Wild Rice With Oil but Do not Let It Burn.

    6
    Done

    Add Salt and Black Pepper to Taste.

    7
    Done

    Add Cream of Celery Soup to Skillet and Mix Quickly, Then Add 2 Soup Cans of Water and Stir Until Well Mixed.

    8
    Done

    When Well Mixed, Add Reserved Sausage Meat and Mix Thoroughly. Bring to a Boil, Immediately Remove from Stove and Pour Into a Buttered Casserole (at Least 2 Qts.) and Cover With Foil.

    9
    Done

    Place in Oven and Bake. After 30 Minutes Check and Add a Small Amount of Additional Water If Necessary, and Stir Well.

    10
    Done

    Cook Until Most Liquid Is Absorbed, but not Until Casserole Is Dry, About an Hour.

    Avatar Of Elora Bailey

    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Dried Beef Ball
    previous
    Dried Beef Ball
    Succulent Boneless Short Ribs Braised In Red Wine
    next
    Succulent Boneless Short Ribs Braised in Red Wine
    Dried Beef Ball
    previous
    Dried Beef Ball
    Succulent Boneless Short Ribs Braised In Red Wine
    next
    Succulent Boneless Short Ribs Braised in Red Wine

    Add Your Comment

    7 + six =