Wild Rice Sausage And Mushroom Casserole Recipes

ONE-POT SAUSAGE & MUSHROOM WILD RICE

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.

SAUSAGE AND WILD RICE CASSEROLE

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.

WILD RICE MUSHROOM CASSEROLE

Steps:

• In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

WILD RICE AND MUSHROOM CASSEROLE

Steps:

• Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
• Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
• In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
• Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
• In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
• Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
• In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
• Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

WILD RICE, SAUSAGE AND MUSHROOM CASSEROLE

Steps:

• 1. Place wild rice and water in 2-quart saucepan. Soak 2 hours or overnight do not drain. Heat to boiling reduce heat. Cover and simmer 20 minutes while continuing with recipe.2. Heat oven to 350°. Grease bottom and side of 2-quart casserole with shortening. Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink drain.3. Mix sausage mixture, soup, mushrooms and cooked wild rice in casserole. Sprinkle with almonds. Cover and bake about 1 hour or until hot and bubbly.TO MAKE AHEAD: Cover unbaked casserole tightly and refrigerate no longer than 24 hours. About 1 hour before serving, heat oven to 350°. Bake uncovered 45 to 50 minutes or until center is hot.Marilyn T. shares her Recipe "Soaking the rice cuts down on the cooking time. I would make this the day before my chemo, refrigerate and bake it that evening. It helped to know that I had my family's favorite casserole in the refrigerator and all I had to do was heat it."A NOTE from DR. GHOSHYou can reduce the residue of this recipe by omitting the almonds and using white rice instead of wild rice. (If using white rice, remember to omit the soaking step and reduce the cooking time.) Avoid high-residue diets when having intestinal problems.NUTRITION FACTS: High in magnesium good source of fiber1 Serving: Calories 350 (Calories from Fat 180) Fat 20g (Saturated 5g) Cholesterol 30mg Sodium 970mg Potassium 450mg Carbohydrate 32g (Dietary Fiber 4g) Protein 14g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 6% Iron 10% Folic Acid 12% Magnesium 30% DIET EXCHANGES: 2 Starch, 1 High-Fat Meat, 2 FatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WILD RICE, SAUSAGE AND MUSHROOM CASSEROLE

Steps:

• 1. Place wild rice and water in 2-quart saucepan. Soak 2 hours or overnight do not drain. Heat to boiling reduce heat. Cover and simmer 20 minutes while continuing with recipe.2. Heat oven to 350°. Grease bottom and side of 2-quart casserole with shortening. Cook sausage, onion and celery in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until sausage is no longer pink drain.3. Mix sausage mixture, soup, mushrooms and cooked wild rice in casserole. Sprinkle with almonds. Cover and bake about 1 hour or until hot and bubbly.TO MAKE AHEAD: Cover unbaked casserole tightly and refrigerate no longer than 24 hours. About 1 hour before serving, heat oven to 350°. Bake uncovered 45 to 50 minutes or until center is hot.Marilyn T. shares her Recipe "Soaking the rice cuts down on the cooking time. I would make this the day before my chemo, refrigerate and bake it that evening. It helped to know that I had my family's favorite casserole in the refrigerator and all I had to do was heat it."A NOTE from DR. GHOSHYou can reduce the residue of this recipe by omitting the almonds and using white rice instead of wild rice. (If using white rice, remember to omit the soaking step and reduce the cooking time.) Avoid high-residue diets when having intestinal problems.NUTRITION FACTS: High in magnesium good source of fiber1 Serving: Calories 350 (Calories from Fat 180) Fat 20g (Saturated 5g) Cholesterol 30mg Sodium 970mg Potassium 450mg Carbohydrate 32g (Dietary Fiber 4g) Protein 14g % DAILY VALUE: Vitamin A 0% Vitamin C 2% Calcium 6% Iron 10% Folic Acid 12% Magnesium 30% DIET EXCHANGES: 2 Starch, 1 High-Fat Meat, 2 FatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WILD RICE AND MUSHROOM CASSEROLE

Steps:

• In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
• Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
• Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
• Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

WILD RICE MUSHROOM CASSEROLE

Steps:

• Cover wild rice with boiling water and soak for 1 hour. Drain.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
• Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
• Increase the oven temperature to 425 degrees F (220 degrees C).
• Bake casserole until cheese and butter have melted, about 5 more minutes.

WILD RICE AND SAUSAGE CASSEROLE

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.

SAUSAGE AND WILD RICE CASSEROLE 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.