March Feast: Sausage and Wild Rice Casserole

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Sausage and wild rice casserole is a good prepare-ahead dish, and it qualifies as a feast because it feeds an army.  If you don’t need to feed an army, but maybe a family, consider making the modified and smaller version of the recipe.  Both recipes follow.  Serve the casserole with a vegetable, such as crowder peas, and fruit, such as grapes.

Sausage and Wild Rice Casserole

Ingredients:

1 1/2 pound sausage (regular)

1 1/2 pound sausage (hot)

1 cup chopped celery

1/2 cup chopped onion

2 packages (6 oz. each) long grain and wild rice (I used Uncle Ben’s Long Grain & Wild Rice Original Recipe)

1 package (1 to 2 oz.) dry chicken noodle soup (I used Lipton’s)

1 can (8 oz.) sliced water chestnuts, drained

5 cups hot water

Directions:

Cook sausage, celery, and onions.  Drain.

Stir in rice, soup and water chestnuts.  Pour into a baking dish.  Mix.  Cover.

Bake at 350 degrees for 45 to 60 minutes, or until rice is tender.

Yield: 12 to 16 servings.

Modified, and smaller version of the recipe:

Ingredients:

1 14 oz. sausage (I used Jimmy Dean, Regular)

1/2 cup chopped celery

1/4 cup chopped onion

1 package (6 oz.) long grain and wild rice

1 package (1 to 2 oz.) dry chicken noodle soup

1 can (8 oz.) sliced water chestnuts, drained

3 cups hot water

Directions:

Cook sausage, celery, and onion; drain.  Stir in rice, soup and water chestnuts.

Put mixture into baking dish.  Add water.  Cover.

Bake at 350 degrees for 45 minutes.

Note:  Sliced mushrooms can be added and cooked with the mixture.

Enjoy!

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