Sausage and Wild Rice Casserole Recipe
Ingredients
| Pork sausage - 3/4 pound bulk | ||
| Bell pepper flakes - 1 tablespoons | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Pimiento | 1 Can (10oz) | |
| Wild rice | 1 Cup (16 tbs) | |
| Chicken seasoned stock base - 2 teaspoons | ||
| Water - 1 1/2 cups, hot | ||
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Mushrooms | 1 Can (10oz) | |
| Instant minced onion | 1 Tablespoon | |
| Marjoram leaves | 1/2 Teaspoon | |
| Thyme leaves | 1/2 Teaspoon | |
| American Cheese | 1 Cup (16 tbs), grated | |
Directions
GETTING READY
1) Preheat the oven to 325°F.
MAKING
2) In a large skillet, crumble and brown the pork sausage.
3) Stir in the pepper flakes and celery and cook, until the celery is tender.
4) Pour off the excess fat from skillet.
5) Drain and chop pimiento, stir into the sausage mixture along with rest of the ingredients, mix thoroughly.
6) In a 3-quart casserole, turn the skillet mixture.
7) Cover and bake in the preheated oven for 1 1/2 hours, or until the rice is tender.
SERVING
8) Serve the Sausage and Wild Rice Casserole, immediately with some freshly tossed crisp green salad and dessert.
1) Preheat the oven to 325°F.
MAKING
2) In a large skillet, crumble and brown the pork sausage.
3) Stir in the pepper flakes and celery and cook, until the celery is tender.
4) Pour off the excess fat from skillet.
5) Drain and chop pimiento, stir into the sausage mixture along with rest of the ingredients, mix thoroughly.
6) In a 3-quart casserole, turn the skillet mixture.
7) Cover and bake in the preheated oven for 1 1/2 hours, or until the rice is tender.
SERVING
8) Serve the Sausage and Wild Rice Casserole, immediately with some freshly tossed crisp green salad and dessert.
Chef
