Sausage And Wild Rice Casserole Recipes

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COUNTRY WILD RICE WITH SAUSAGE



Country Wild Rice with Sausage image

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons canola oil
2 cups long-grain and wild rice mix, rinsed
3 cups low-sodium chicken stock
Kosher salt
1 tablespoon unsalted butter
1 large sweet onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
8 ounces pork breakfast sausage, removed from casing
2 teaspoons fresh thyme leaves
1 teaspoon minced fresh sage
2 tablespoons minced fresh chives

Steps:

  • Heat 2 tablespoons oil in a large saucepot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, about 5 minutes. Add the chicken stock along with some salt and bring it to a boil, then reduce to a simmer and cover. Simmer until the rice is tender and has absorbed all the liquid, about 25 minutes
  • Meanwhile, heat the remaining tablespoon oil along with the butter in a large skillet over medium-high heat. Add the onion, pepper and a generous pinch of salt and cook until just tender and beginning to brown, about 5 minutes. Add the garlic, sausage, thyme and sage, and cook, breaking up with a wooden spoon until browned and cooked through, 4 to 5 minutes more.
  • When the rice is cooked and liquid is absorbed, turn off the heat, remove the lid and add the sausage and vegetables. Fluff and stir gently with a fork to combine. Add the rice to a serving dish and sprinkle with the chives before serving hot.

SAUSAGE AND WILD RICE CASSEROLE



Sausage and Wild Rice Casserole image

You can assemble this casserole and refrigerate until ready to bake. Remove from the refrigerator 30 minutes before baking.-Elsie Pritschau, Ravenna, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6-8 servings.

Number Of Ingredients 11

1 package (6 ounces) long grain and wild rice mix
1 pound bulk pork sausage
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup chicken broth
1/4 cup finely chopped celery
1 teaspoon dried parsley flakes
1/2 teaspoon pepper

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the remaining ingredients; add the rice and sausage. , Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour.

Nutrition Facts : Calories 252 calories, Fat 15g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 890mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.

ONE-POT SAUSAGE & MUSHROOM WILD RICE



One-Pot Sausage & Mushroom Wild Rice image

We've dressed up this one-pot wild rice dish with rich sausage, fragrant herbs, and earthy mushrooms. During the holidays, it can be a decadent alternative to traditional stuffing, but it's also a comforting and elegant dish for any time of the year.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h40m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb bulk sausage
4 tablespoons butter
1 cup sliced onions
1 tablespoon chopped fresh thyme leaves
8 oz sliced fresh white mushrooms
1/2 cup thinly sliced celery
3/4 cup dry white wine
2 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1 cup uncooked wild rice
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/4 cup chopped walnuts, toasted, if desired

Steps:

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add sausage; cook 6 to 8 minutes, stirring frequently, until cooked through. Drain, and set aside.
  • Clean out Dutch oven; melt 2 tablespoons of the butter over medium heat. Add onions and thyme; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add remaining 2 tablespoons butter, and stir to melt; stir in mushrooms and celery. Increase heat to medium-high; cook 4 to 5 minutes, stirring occasionally, until mushrooms release juices and then brown.
  • Stir in wine; simmer 3 to 4 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, stir in sausage, broth and whipping cream; stir in wild rice. Heat to boiling over high heat; cover, and cook over medium-low heat 1 hour to 1 hour 10 minutes, without stirring, until rice is tender. Top with parsley and walnuts.

Nutrition Facts : Calories 470, Carbohydrate 27 g, Cholesterol 85 mg, Fat 3, Fiber 3 g, Protein 18 g, SaturatedFat 13 g, ServingSize About 1 Cup, Sodium 850 mg, Sugar 4 g, TransFat 1/2 g

MY MOM'S SAUSAGE AND RICE CASSEROLE



My Mom's Sausage and Rice Casserole image

A delicious sausage and rice casserole with almonds, onions, peppers and dry chicken noodle soup mix. Try it! You'll like it!

Provided by Corrie Sasser

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h55m

Yield 6

Number Of Ingredients 8

1 pound fresh, ground pork sausage
1 onion, finely chopped
1 cup chopped celery
1 green bell pepper, chopped
½ cup uncooked long-grain rice
2 ½ cups hot water
1 envelope chicken noodle mix -dry
2 tablespoons sliced almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a Dutch-oven over medium heat, brown the sausage with the onion, celery and bell pepper; drain. Pour in rice, hot water, and soup mix. Stir until any lumps of soup have melted. Top with almonds. Cover and bake in a preheated oven for 1 1/2 hours.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 19.7 g, Cholesterol 53.8 mg, Fat 31.9 g, Fiber 1.2 g, Protein 11.5 g, SaturatedFat 11.2 g, Sodium 619.2 mg, Sugar 2 g

WILD RICE AND SAUSAGE CASSEROLE



Wild Rice and Sausage Casserole image

This recipe is bi-cultural if you will - pork sausage from the South and wild rice from Minnesota, and I have to hand it to those folks from Minnesota on this one. We don't grow wild rice down here, but it is delicious, so I order my wild rice from a reservation store at Leech Lake, Minnesota operated by the Band of Ojibwe. Of course, I will point out that Leech Lake is very near the headwaters of the Mississippi River. Try this recipe - it is simple and delicious.

Provided by The Fat Man

Categories     Pork

Time 1h30m

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 11

1 lb pork sausage (your choice of hot or mild)
1 cup wild rice (not cooked)
1 cup white onion, diced
3/4 cup celery, diced
1/2 cup carrot, diced
1/2 cup bell pepper, diced (any color)
1 (10 3/4 ounce) can cream of celery soup
water
1 teaspoon salt
2 tablespoons butter
fresh black pepper (3 grinds (or more)

Steps:

  • Preheat oven to 350 degrees.
  • Wash wild rice several times under cold water until water runs clear. Set aside.
  • Melt butter in skillet and then fry sausage over medium high heat, breaking up into as small pieces as possible. Do not overcook--cook just until all pink is gone. Remove sausage from skillet and set aside.
  • In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
  • Add wild rice to skillet and continue to saute a while longer, tossing frequently to coat wild rice with oil but do not let it burn.
  • Add salt and black pepper to taste.
  • Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
  • When well mixed, add reserved sausage meat and mix thoroughly. Bring to a boil, immediately remove from stove and pour into a buttered casserole (at least 2 qts.) and cover with foil.
  • Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
  • Cook until most liquid is absorbed, but not until casserole is dry, about an hour.

Nutrition Facts : Calories 622.5, Fat 39.8, SaturatedFat 14.6, Cholesterol 105.4, Sodium 1950.4, Carbohydrate 42.1, Fiber 4.5, Sugar 5.2, Protein 24.9

SAUSAGE AND WILD RICE CASSEROLE



Sausage and Wild Rice Casserole image

Make and share this Sausage and Wild Rice Casserole recipe from Food.com.

Provided by 4-H Mom

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

6 1/4 ounces long grain and wild rice blend
1 lb bulk pork sausage
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup shredded cheddar cheese
1/2 cup chicken broth
1/4 cup minced celery
1 teaspoon dried parsley flakes
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees.
  • Cook rice according to package directins.
  • Meanwhile, brown sausage in a skillet, drain.
  • Combine rice, sausage and remaining ingredients in a greased 2 quart casserole.
  • Bake for 1 hour.

Nutrition Facts : Calories 320.6, Fat 22, SaturatedFat 8.6, Cholesterol 80.9, Sodium 510.1, Carbohydrate 6.2, Fiber 0.6, Sugar 2, Protein 23.6

CHICKEN, SAUSAGE AND WILD RICE CASSEROLE



Chicken, Sausage and Wild Rice Casserole image

One of my all time favorites! A wonderful blend of flavors. It is also a good recipe to freeze. I divide it in half, bake one and freeze one. Try it!!

Provided by lhbishop

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 6

12 ounces chicken breasts, boiled (reserve stock)
1 (6 3/4 ounce) package uncle ben's long grain and wild rice blend, with seasoning
1/2 lb hot sausage
2 medium chopped onions
2 98% fat-free condensed mushroom soup
breadcrumbs

Steps:

  • Cook rice as directed using chicken stock as water.
  • Pull chicken from the bone and chop.
  • Fry sausage and drain. (I rinse with hot water to reduce fat.)
  • Saute onions.
  • Add soup to onion and sausage and pour into casserole.
  • Top with chopped chicken, then rice.
  • Sprinkle with bread crumbs.
  • Cook covered with foil. B.
  • ake at 350* for 30 minutes.

Nutrition Facts : Calories 257.6, Fat 19, SaturatedFat 6.1, Cholesterol 68.2, Sodium 389.3, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 17.7

SAVORY WILD RICE CASSEROLE



Savory Wild Rice Casserole image

Seasoned with sage and tasty pork sausage, this filling rice casserole is a hearty accompaniment to roast turkey, chicken or duck. I especially like the crunch that the sliced water chestnuts add.

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8-10 servings.

Number Of Ingredients 10

3 cups water
1 cup uncooked wild rice
1/4 teaspoon salt
1 pound bulk pork sausage
1 medium onion, chopped
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) mushroom stems and pieces, drained
1 can (8 ounces) sliced water chestnuts, drained
1 teaspoon rubbed sage

Steps:

  • In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain. Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Calories 212 calories, Fat 10g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 724mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WILD RICE AND PORK SAUSAGE CASSEROLE



Wild Rice and Pork Sausage Casserole image

Make and share this Wild Rice and Pork Sausage Casserole recipe from Food.com.

Provided by mommyoffour

Categories     < 4 Hours

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 cup wild rice
1 lb pork sausage
1 (8 ounce) can mushrooms
1 onion, chopped
4 tablespoons flour
1/2 cup cream
1 (15 ounce) can chicken broth
1/8 teaspoon thyme
1/4 teaspoon oregano
1/8 teaspoon margarine
1 1/2 teaspoons salt
1/2 cup slivered almonds

Steps:

  • Cook rice according to pkg. directions.
  • Fry pork sausage, crumbled, drain off fat.
  • Saute onions.
  • Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
  • Mix in cooked rice and chicken broth.
  • Bake at 350 for 40 to 45 minutes.

SAUSAGE AND WILD RICE CASSEROLE RECIPE



Sausage and Wild Rice Casserole Recipe image

Provided by contessawannabe

Number Of Ingredients 7

1 box Uncle Ben's Long Grain & Wild Rice Original Recipe with Herbs
1 can cream of mushroom soup undiluted
1 lb. breakfast sausage links cut into bite size pieces (Jesse Jones original is best per Candy) Note from Andrea: If you like spicy, you could do a hot sausage. I have also made it with turkey sausage.
1 package of fresh sliced mushrooms sautéed in 3 Tbsp. butter (add liquid to casserole - I also added some garlic as I was cooking this and some dried onion flakes) or if you can find them 1 lg. can B and B sliced mushrooms
½ cup slivered or sliced almonds - toasted
Salt and pepper to taste
Curry to taste - about 1 T. if doubling recipe

Steps:

  • Preheat oven to 350 Prepare rice according to package instructions, cooking for about 15 to 20 minutes. Rice should still be watery. Sauté the sausage until browned. Drain off the grease. Sauté the mushrooms in 3 T. butter. In casserole dish mix: rice, sausage, soup, mushrooms, almonds, salt, pepper and curry. (I sprayed my casserole dish with Pam.) Heat through in preheated oven about 30 to 45 min. Can be made up the day before and then cooked. If cold, bake longer. Serves six.

CREAMY SAUSAGE & RICE CASSEROLE



Creamy Sausage & Rice Casserole image

A delicious side dish for just about any kind of meat. Originally from a Junior League of El Paso cookbook. I've been making this for over 20 years and everyone has always enjoyed it! It can be assembled earlier in the day and baked later.

Provided by Leslie in Texas

Categories     Long Grain Rice

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (6 ounce) package uncle ben long grain and wild rice blend or 1 cup wild rice, mixture
1 lb bulk sausage
1 lb mushroom, sliced
2 medium onions, diced
3 tablespoons butter or 3 tablespoons margarine
1/4 cup flour
1/2 cup half-and-half
2 1/2 cups chicken broth
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon marjoram
salt
1/8 teaspoon black pepper
1 (1 3/4 ounce) package blanched almonds

Steps:

  • Fry sausage; crumble and drain on paper towels.
  • Remove all but about 1 tablespoon sausage grease; add onions and mushrooms and sauté till onions are wilted.
  • In another pan, melt butter; stir in flour.
  • Stir in cream and chicken broth, stirring until thickened.
  • Add seasonings to simmering sauce.
  • Add the sausage, onions and mushrooms to the sauce.
  • Add wild rice mix with package of seasonings to the sauce mixture. (If using plain wild rice mixture, you may want to adjust the dried spices added to the sauce.) Stir well.
  • Pour into a greased 1 1/2-2-quart casserole dish.
  • Cover and bake for 50 minutes at 350°.
  • Remove cover and sprinkle with almonds.
  • Return to oven for about 10 minutes to toast almonds.

Nutrition Facts : Calories 370.2, Fat 27.5, SaturatedFat 9.4, Cholesterol 78, Sodium 758.3, Carbohydrate 13.2, Fiber 2.4, Sugar 3.6, Protein 19.1

SAUSAGE AND WILD RICE



Sausage and Wild Rice image

Since it has just four convenient ingredients, I can put this savory dish on the table for my hungry family in no time at all.-Gaye Whittington, Leesville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 4

1 package (6.2 ounces) long grain and wild rice mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/2 pound smoked sausage, cut into 1/2-inch slices

Steps:

  • In a large skillet, prepare rice according to package directions. Add beans, corn and sausage. Cover and simmer for 10 minutes or until heated through.

Nutrition Facts : Calories 468 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 1861mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 7g fiber), Protein 20g protein.

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