Sausage-Wild Rice Casserole

This Sausage-Wild Rice Casserole uses quick-cooking wild rice, so the whole meal comes together in a matter of minutes.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 31%
  • Fat: 11.4g
  • Saturated fat: 4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 16.5g
  • Carbohydrate: 41.3g
  • Fiber: 3g
  • Cholesterol: 40mg
  • Iron: 3mg
  • Sodium: 979mg
  • Calcium: 48mg


  • Cooking spray
  • 1/2 pound reduced-fat sausage
  • 2 small onions, cut into 8 wedges
  • 2 cups water
  • 1 (6.2-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper
  • 1 cup frozen petite green peas, thawed


  1. Heat a large nonstick skillet coated with cooking spray over medium heat. Add sausage, and cook 3 minutes or until browned, stirring often. Remove sausage from pan, and keep warm.
  2. Separate onion wedges into layers. Recoat pan with cooking spray. Add onion; and cook 3 minutes or until browned, stirring frequently. Increase heat to high, and add water to pan; bring to a boil. Add rice, seasoning packet, oregano, and red pepper. Return to a boil; cover, reduce heat, and simmer 4 minutes or until liquid is almost absorbed. Stir in reserved sausage and peas.
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