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Sausage And Wild Rice Casserole Recipe
|Long grain and wild rice mix||6 Ounce (1 Package)|
|Hot ground pork sausage||1 Pound|
|Ground beef||1 Pound|
|Onion||1 Large, chopped|
|Sliced fresh mushrooms||8 Ounce (1 Package)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Chopped fresh parsley||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Sliced natural almonds||2 1⁄4 Ounce (1 Package, 1/2 Cup)|
Serving size: Complete recipe
Calories 3494 Calories from Fat 2458
% Daily Value*
Total Fat 275 g423.2%
Saturated Fat 86.4 g432.2%
Trans Fat 1 g
Cholesterol 646.6 mg
Sodium 6158.6 mg256.6%
Total Carbohydrates 102 g33.9%
Dietary Fiber 25.1 g100.4%
Sugars 27 g
Protein 178 g355.7%
Vitamin A 56.3% Vitamin C 88.1%
Calcium 317.6% Iron 203.7%
*Based on a 2000 Calorie diet
Cook sausage and ground beef in a large skillet, stirring until it crumbles and is no longer pink.
Drain and pat dry with paper towels.
Cook onion and mushrooms in same skillet over medium heat 7 minutes or until tender, stirring occasionally.
Combine rice, sausage and beef, onion and mushrooms, water chestnuts, parsley, and soy sauce; stir well.
Spoon mixture into an ungreased 13" x 9" baking dish.
Cover and chill casserole overnight.
Remove from refrigerator, and let stand at room temperature 30 minutes.
Sprinkle with almonds.
Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.