Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

This is a recipe from Viking Range that they cooked for guests at this years' Memphis in May BBQ Festival. My honey got the basic recipe for me and I have added my own "touch" to it. It's very simple and versatile. This makes a BUNCH of food - but you can always put it into two pans and freeze one of them for later.

Ingredients Nutrition

Directions

  1. brown meat in a skillet.
  2. add diced vegetables and cook for a few minutes until slightly softened.
  3. Whisk both soups together in a small saucepan and heat until they are well blended and warm.
  4. Combine all ingredients (except butter) in a LARGE roaster.
  5. Add pats of butter on top and cover with foil. Bake at 350 degrees for 1 1/2 hours.
  6. ***try using 1 1/2 cups regular and 1/2 cup wild rice.
  7. *** I like to use 1/2 lb. ground pork sausage and 1/2lb andouille (cut into small bites).
  8. *** try spicing with Greek seasoning blend, paprika, cayenne, sage, etc. - use whatever you like!

Reviews

(1)
Most Helpful

This was a treat! I used a sage flavored sausage and was very pleased with the flavor. I took your hint to freeze half (even with all six of us eating it we still had more than enough to freeze) so I will be able to pop it out some day in the future when I need another side dish. I served it with smoked pork chops.

Kit_Kat October 13, 2007

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