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!