Sausage and Wild Rice Casserole

Sausage and Wild Rice Casserole

This meaty casserole topped with toasted nuts makes a hearty contribution to breakfast.

Oxmoor House JULY 2010

  • Yield: 8 to 10 servings


  • 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.


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Sausage and Wild Rice Casserole Recipe