Sausage Wild Rice Casserole Recipe




 Long grain and wild rice mix6 Ounce
 Bulk pork sausage1 Pound
 Cream of mushroom soup10 3⁄4 Ounce
 Chopped mushrooms1 Cup (16 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Minced celery1⁄4 Cup (4 tbs)
 Parsley flakes1 Teaspoon
 Ground pepper1⁄2 Teaspoon
 Long grain wild rice mix6 Ounce
 Pork sausage1 Pound
 Canned cream and mushroom soup10 3⁄4 Ounce, undiluted
 Chopped mushrooms1 Cup (16 tbs), chopped
 Chopped onion1⁄2 Cup (8 tbs), chopped
 Chopped green pepper1⁄2 Cup (8 tbs), chopped
 Shredded sharp cheddar cheese1⁄2 Cup (8 tbs)
 Chicken broth1⁄2 Cup (8 tbs)
 Minced celery1⁄4 Cup (4 tbs), minced
 Parsley flakes1 Teaspoon, dried
 Coarsely ground pepper1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 731 Calories from Fat 438

% Daily Value*

Total Fat 49 g75.5%

Saturated Fat 18.6 g93.1%

Trans Fat 0 g

Cholesterol 149 mg

Sodium 1854.3 mg77.3%

Total Carbohydrates 43 g14.5%

Dietary Fiber 4.7 g18.7%

Sugars 6.1 g

Protein 30 g60.5%

Vitamin A 16.3% Vitamin C 46.8%

Calcium 18.7% Iron 29.8%

*Based on a 2000 Calorie diet


Cook rice according to package directions; set aside.
Brown sausage in a skillet, stirring to crumble; drain well.
Combine cooked rice, sausage, and remaining ingredients in a large bowl; mix well.
Spoon into a lightly greased 2-quart casserole.
Bake at 350° for 1 hour.