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Sausage and Wild Rice Casserole

1 cup wild rice
2 quarts water
1 teaspoon salt
1/2 cup converted long grain rice
1 pound bulk pork sausage
2 tablespoons butter
1/2 cup chopped onion
1 cup chopped celery
1 green pepper -- chopped
1 cup mushrooms -- sliced
2 cans cream of mushroom soup - (10 3/4 oz ea)


In a large sieve, rinse wild rice under running water for two minutes; drain thoroughly. In a large saucepan or dutch oven, bring water and salt to boil. Add wild and converted rice. Cover and simmer for 30 minutes. Drain rice in sieve.


Meanwhile, brown sausage in skillet until crumbly. Pour off fat and set sausage aside. In same skillet, melt butter and saute onion, celery, pepper, and mushrooms until tender.


In a large mixing bowl, combine cooked rice mixture, browned sausage, sauteed vegetables, and soup; stir gently. Pour mixture into buttered 2 1/2- or 3-quart casserole. Cover and bake in pre-heated oven for 60 minutes.


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