Wild Rice and Sausage Casserole

“A delicious side dish for just about any kind of meat. Originally from a Junior League of El Paso cookbook. I've been making this for over 20 years and everyone has always enjoyed it! It can be assembled earlier in the day and baked later.”
READY IN:
1hr 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry sausage; crumble and drain on paper towels.
  2. Remove all but about 1 tablespoon sausage grease; add onions and mushrooms and sauté till onions are wilted.
  3. In another pan, melt butter; stir in flour.
  4. Stir in cream and chicken broth, stirring until thickened.
  5. Add seasonings to simmering sauce.
  6. Add the sausage, onions and mushrooms to the sauce.
  7. Add wild rice mix with package of seasonings to the sauce mixture. (If using plain wild rice mixture, you may want to adjust the dried spices added to the sauce.) Stir well.
  8. Pour into a greased 1 1/2-2-quart casserole dish.
  9. Cover and bake for 50 minutes at 350°.
  10. Remove cover and sprinkle with almonds.
  11. Return to oven for about 10 minutes to toast almonds.

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