ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sausage and Wild Rice Casserole

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

Ingredients

  • 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)

How to Make It

  1. Cook rice mix according to package directions.

  2. 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.

  3. 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.

  4. 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.

  5. 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.