Wild Rice and Sausage Casserole Recipe
Summary
Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| 3 lbs. bulk seasoned pork sausage | ||
| Mushrooms | 4 Cup (16 tbs), sliced | |
| Celery | 2/3 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon | |
| 3 cups cooked wild rice | ||
| Cooked brown rice | 2 Cup (16 tbs) | |
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Hot water | 1/2 Cup (16 tbs) | |
| Snipped parsley | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Marjoram leaves | 1/2 Teaspoon, dried | |
| Dried thyme leaves | 1/4 Teaspoon | |
Directions
Crumble sausage into 3-qt casserole.
Microwave at High 11 to 15 minutes, or until no longer pink, stirring to break apart 2 or 3 times during cooking.
Drain and set aside.
In 5-qt casserole combine mushrooms, celery and butter; cover.
Microwave at High 5 to 8 minutes, or until celery is tender-crisp.
Drain.
Stir in sausage and remaining ingredients.
Spoon into two freezer containers.
Label and freeze no longer than 1 month.
To serve, remove from one container and place in 1-qt casserole; cover.
Microwave at High 13 to 17 minutes, or until heated, breaking apart as soon as possible, then stirring 2 or 3 times during cooking.
Microwave at High 11 to 15 minutes, or until no longer pink, stirring to break apart 2 or 3 times during cooking.
Drain and set aside.
In 5-qt casserole combine mushrooms, celery and butter; cover.
Microwave at High 5 to 8 minutes, or until celery is tender-crisp.
Drain.
Stir in sausage and remaining ingredients.
Spoon into two freezer containers.
Label and freeze no longer than 1 month.
To serve, remove from one container and place in 1-qt casserole; cover.
Microwave at High 13 to 17 minutes, or until heated, breaking apart as soon as possible, then stirring 2 or 3 times during cooking.
Chef
