Wild Rice And Sausage Recipe
Ingredients
| Bulk pork sausage | 1 Pound | |
| Chopped celery | 1 Cup (16 tbs) | |
| Onion | 1 Large, chopped | |
| Green pepper | 1 Medium, chopped | |
| Garlic | 1 Clove (5 gm), minced | |
| Chicken broth | 3 Cup (48 tbs) | |
| Canned cream of mushroom soup | 10 3⁄4 Ounce, undiluted | |
| Canned cream of chicken soup | 10 3⁄4 Ounce, undiluted | |
| Canned sliced water chestnuts | 8 Ounce, drained | |
| Canned sliced mushrooms | 8 Ounce, drained | |
| Long grain and wild rice mix | 6 Ounce | |
| Dried whole thyme | 1 Dash | |
| Sliced almonds | 2 Ounce | |
| Almonds | 2 Ounce, sliced |
Nutrition Facts
Serving size
Calories 253 Calories from Fat 156
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 5 g25.1%
Trans Fat 0 g
Cholesterol 37.2 mg12.4%
Sodium 711.2 mg29.6%
Total Carbohydrates 15 g5.2%
Dietary Fiber 3.3 g13.1%
Sugars 4.1 g
Protein 10 g20.3%
Vitamin A 6.2% Vitamin C 22.8%
Calcium 29.8% Iron 18.7%
*Based on a 2000 Calorie diet
Directions
Drain.
Stir in remaining ingredients except almonds and parsley, mix well.
Spoon into a lightly greased 3-quart casserole, and sprinkle with almonds.
Bake at 350° for 1 1/2 hours.
Garnish with parsley, if desired.
Chef
