Wild Rice & Sausage Casserole
Recipe from Lisa at The Cutting Edge of Ordinary

Wild Rice & Sausage Casserole

1 6oz box of Uncle Ben's Long Grain & Wild Rice, cooked according to box
1 pound bulk pork sausage (Pssst, your looking for the roll of sausage with Mr.Jimmy Dean’s name on it). Browned & drained (use the Sage flavor if you can)
1 medium onion, diced
1/4 cup diced celery

1 tablespoon of butter

1 package of mushrooms sliced (I use Portabella)

1 can of cream of mushroom soup

1/2 cup chicken broth
1 cup shredded cheddar

Cook the rice according to the package directions. The last time I was at the grocery store I found that Uncle Ben’s had a quick cooking wild rice. I used that and it worked just fine too. After the rice is cooking transfer it into a large bowl so it can cool down.

Cook the sausage in a large pan, breaking it up as it cooks. While the sausage is cooking I add some Mrs. Dash, and salt & pepper.


Cook onions and celery in about a tablespoon of olive oil and a tablespoon of butter until tender. When the onions are almost translucent, put in the sliced mushrooms and cook them about half way through. You want to get a lot of the water out of them. Set aside. In a bowl combine mushroom soup and chicken broth. Whisk it up until it’s smooth. Add all remaining ingredients and gently stir. Place into a greased 9x13 pan. Cook at 350 uncovered for 45 mins or until brown and bubbly. Let stand 10 minutes before serving.


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