Sausage and Wild Rice Casserole
Note: This recipe originally came from Elsie Kraber Pritschau, from Ravenna, Nebraska.
- 1 (6-oz.) package long-grain and wild rice mix
- 1 lb. bulk pork sausage
- 1 (10¾-oz.) can cream of mushroom soup, undiluted
- 1 cup chopped fresh mushrooms
- ½ cup chopped onions
- ½ cup chopped green pepper
- ½ cup shredded sharp cheddar cheese
- ½ cup chicken broth
- ¼ cup minced celery
- 1 tsp. parsley flakes
- ½ tsp. pepper
Cook rice according to package directions. Meanwhile, brown sausage in skillet; drain excess fat. Combine rice, sausage and remaining ingredients in a greased 2-quart casserole. Bake at 350° for 1 hour. Yield: 6-8 servings.
