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Sausage-Wild Rice Casserole

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Sausage-Wild Rice Casserole

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  • Makes: 6 servings
  • Prep 15 mins
  • Bake 25 mins

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Ingredients

  • 12 ounces mild pork sausage
  • 1 cup chopped onion
  • 8 ounces sliced fresh mushrooms
  • 1 8 - ounce can sliced water chestnuts, drained
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon pepper
  • 1 1/2 cups chicken broth
  • 3/4 cup milk
  • 1 6 1/4 - 6 1/2 - ounce package quick-cooking long grain and wild rice mix
  • 2 cups cubed, cooked chicken or turkey

Directions

  1. In a 12-inch skillet, cook sausage and onion until sausage is brown. Drain off fat. Add sliced mushrooms and water chestnuts and cook until mushrooms are tender. Stir in flour and pepper. Add chicken broth and milk all at once. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove skillet from heat.
  2. Meanwhile, in a saucepan, cook long grain and wild rice mix according to package directions.
  3. Toss together the sausage mixture, rice, and chicken or turkey. Transfer to a 2-1/2- or 3-quart casserole.
  4. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 6 servings.

Nutrition Facts

(Sausage-Wild Rice Casserole)

Servings Per Recipe 6, sat. fat (g) 8, fiber (g) 2, cal. (kcal) 484, sodium (mg) 1005, iron (mg) 2, calcium (mg) 172, vit. A (IU) 146, Fat, total (g) 23, vit. C (mg) 6, chol. (mg) 76, pro. (g) 27, carb. (g) 40

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