Creamy Sausage & Rice Casserole
photo by Jacquie
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 (6 ounce) package uncle ben long grain and wild rice blend or 1 cup wild rice, mixture
- 1 lb bulk sausage
- 1 lb mushroom, sliced
- 2 medium onions, diced
- 3 tablespoons butter or 3 tablespoons margarine
- 1⁄4 cup flour
- 1⁄2 cup half-and-half
- 2 1⁄2 cups chicken broth
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon marjoram
- salt
- 1⁄8 teaspoon black pepper
- 1 (1 3/4 ounce) package blanched almonds
directions
- Fry sausage; crumble and drain on paper towels.
- Remove all but about 1 tablespoon sausage grease; add onions and mushrooms and sauté till onions are wilted.
- In another pan, melt butter; stir in flour.
- Stir in cream and chicken broth, stirring until thickened.
- Add seasonings to simmering sauce.
- Add the sausage, onions and mushrooms to the sauce.
- 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.
- Pour into a greased 1 1/2-2-quart casserole dish.
- Cover and bake for 50 minutes at 350°.
- Remove cover and sprinkle with almonds.
- Return to oven for about 10 minutes to toast almonds.
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Reviews
-
WOW..this was wonderful! I even messed up a bit, but it still turned out incredible. At the last minute I decided to double the recipe. I only had 1 1/2 lbs of sausage and 1 lb of mushrooms. I accidentally poured in the whole pint of cream (2 cups) and then only had 4 cups of chicken broth, so I guess I had the right amount of "liquid" to double it, just not the right liquids. I had something cooking in my oven for 5 hours at 300, so I just stuck this in with it and ended up baking it for about 1 1/2 hours, just perfect. I also left out the almonds. Despite my mess up and my shortages it was still delicious, everyone enjoyed it and I am looking forward to the leftovers tonight. Thanks so much!
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas