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“A standby for buffet dinners and fancy potlucks. This is one of the best recipes my mother ever made, so I was really glad to unearth it from her paste-in book. Frankly I was surprised that it's so easy to make. The recipe is originally from Sunset Magazine, sometime during the '50s. I would make it with turkey sausage and cut the salt by at least half -- probably use more onions and fresh mushrooms rather than canned, but what I'm giving you here is very close the original.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine tomatoes, onions, salt, and sugar in a saucepan; simmer for 30 minutes; add mushrooms (undrained if using the canned ones).
  2. Rinse wild rice; cook following package instructions.
  3. Brown sausage in a skillet until crumbly; drain off most of fat.
  4. Combine all ingredients in a 3-quart casserole.
  5. Bake for 1 hour at 325 degrees F.

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