Sausage, mushroom, and wild rice casserole

Sausage, mushroom, and wild rice casserole

Sausage, mushroom, and wild rice casserole

This recipe is so delicious that you’ll want to wake up in the middle of the night and eat the leftovers. I made it for Sunday dinner last weekend, along with sweet mashed potatoes, and we proceeded to eat the leftovers for every meal after that until they were gone. So we’ll definitely be making this one again.

Wild rice is Minnesota’s state grain, and it has a hearty flavor that compliments the sausage and mushrooms in the casserole. If wild rice isn’t available where you live, brown rice might work as a substitute, though we haven’t tried that.

Sausage, mushroom, and wild rice casserole
(Serves 6-8)
By Jane and Michael’s Gourmet Extravaganza (Adapted from the Food Network)

  • 1 1/3 cups (8 oz) of wild rice, rinsed and drained
  • 4 cups chicken broth
  • 4 Tbsp butter
  • 12 oz pork sausage (we used 4 beer brats with the casings removed and it added a great flavor to the dish!)
  • 1 medium red onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 1 tsp dried thyme leaves
  • 8 oz baby portabella mushrooms, quartered into 1/2 inch pieces
  • 1 Tbsp finely chopped fresh flat-leaf parsley leaves, optional (or possibly fresh cilantro)
  • Salt and freshly ground black pepper, to taste

In a large saucepan, combine the wild rice and chicken broth and salt to taste. Bring to a boil, then reduce heat, cover, and simmer for 50 minutes. The rice is done when the grains are tender and split open. Drain the rice, saving about 3/4 cup of the broth, and transfer the rice and the saved broth to a large bowl.

Meanwhile, heat 1 Tbsp butter in a large skillet and brown the sausage meat, breaking it up into small pieces while it is cooking. Add the sausage meat to the same bowl that the rice will go in.

Add another Tbsp of butter to the pan, and sauté the onions over medium heat until they are golden brown, about 10 minutes. Add the garlic, Italian seasoning, and thyme and cook 2 minutes more. Place the onion mixture in the large bowl with the sausage.

Heat the remaining 2 Tbsp of butter in the pan, and sauté the mushrooms until they are lightly browned. Add the mushrooms, and the parsley, to the large bowl with all the other ingredients.

Gently stir all the ingredients together, and add salt and pepper to taste. Transfer to a 9×13 inch baking dish. Cover with foil and bake at 350 degrees for about 30 minutes, or until heated through. Enjoy!

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