Sausage and Wild Rice Casserole

Oxmoor House
This meaty casserole topped with toasted nuts makes a hearty contribution to breakfast.
8 to 10 servings


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1 (6-ounce) package long-grain and wild rice mix (we tested with Uncle Ben's)
1 pound hot ground pork sausage
1 pound ground beef
1 large onion, chopped
1 (8-ounce) package sliced fresh mushrooms
1 (8-ounce) can sliced water chestnuts, drained
1/3 cup chopped fresh parsley
3 tablespoons soy sauce
1 (2.25-ounce) package sliced natural almonds (1/2 cup)


Cook rice mix according to package directions.

Cook sausage and ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat 7 minutes or until tender, stirring occasionally.

Combine rice, sausage and beef, onion and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13" x 9" baking dish. Cover and chill casserole overnight.

Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350° for 40 minutes or until thoroughly heated.

Note: You don't have to refrigerate the casserole overnight. Just spoon it into the baking dish and bake, uncovered, at 350° for 20 minutes or until heated.

Created date

October 2007