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    You are in: Home / Recipes / Wild Rice and Sausage Casserole Recipe
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    Wild Rice and Sausage Casserole

    Wild Rice and Sausage Casserole. Photo by Chef*Lee

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    The Fat Man's Note:

    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.

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    Serves: 4-6



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Wash wild rice several times under cold water until water runs clear. Set aside.
    3. 3
      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.
    4. 4
      In same skillet saute onion, celery, carrot and bell pepper over medium high heat until just beginning to brown lightly. Toss frequently.
    5. 5
      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.
    6. 6
      Add salt and black pepper to taste.
    7. 7
      Add Cream of Celery soup to skillet and mix quickly, then add 2 soup cans of water and stir until well mixed.
    8. 8
      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.
    9. 9
      Place in oven and bake. After 30 minutes check and add a small amount of additional water if necessary, and stir well.
    10. 10
      Cook until most liquid is absorbed, but not until casserole is dry, about an hour.

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    Ratings & Reviews:

    • on October 02, 2008


      Wonderful blend of flavors. I used homemade chorizo in this--so I guess my recipe is nearly tri-cultural. Easy to throw together, but pretty enough for a holiday dinner. Thanks for posting this one. Made for Fall PAC 2008

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    • on June 27, 2008


      Awesome recipe!!!! I used to make wild rice & shrimp casserole, almost like this, oohhh this is soo good. So simple & easy to make. I added a tsp. of garlic chili sauce. YUMM-O Thanx for sharing. Glen of Coolidge, Arizona

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    • on June 26, 2008


      Delicious! I love the ingredients of this casserole! My store only had a wild rice blend today (Zatarain's New Orleans style long grain and wild rice) so I adjusted the cooking method a little to use that. I cooked the rice stove-top with butter and chicken broth instead of water. I used red bell pepper to bring a balancing sweetness to the mix. (If I had all wild rice, I would have used green bell pepper because of the natural sweetness of pure wild rice). Then, since I used the Zatarain's mix, it had seasonings in it already so I left out the salt in this recipe. I mixed everything together in a bowl before putting it in the casserole and I left out the 2 soup cans of water but subbed 1/4 cup evaporated milk to cut the salt of the Zatarain's mix and give it a creamy texture. Finally, I topped with a few french-fried onions and baked covered for 30 minutes. I will definitely make this again, it had lots of texture and flavors and it was a good hearty meal, thanks for the recipe!!!

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    Read All Reviews (4)


    Nutritional Facts for Wild Rice and Sausage Casserole

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 622.4
    Calories from Fat 358
    Total Fat 39.8 g
    Saturated Fat 14.5 g
    Cholesterol 105.3 mg
    Sodium 1950.3 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 4.5 g
    Sugars 5.1 g
    Protein 24.8 g

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