Sausage and Wild Rice Casserole
Equipment
- 1 2-quart casserole
Ingredients
- 2 4.3 oz boxes Rice A Roni Long Grain & Wild Rice Mix
- 2 Tbs butter
- 3⅓ cups water
- 1 pound sausage
- 1 4 oz. can mushrooms
- 2 10.5 oz cans cream of mushroom soup
- 1 Tbs Worcestershire sauce
- 2 slices bread
- 1 Tbs butter
Instructions
- Prepare the wild rice mix using the two tablespoons of butter and 3⅓ cups of water per the instructions on the box.
- Meanwhile, brown the sausage in a pan, breaking it up. Drain any fat and set aside.
- Preheat the over to 375℉ (190℃).
- Tear the two slices of bread into pieces and add to a food processor. Pulse until they are broken up into large crumbs. Cut the one tablespoon of butter into pieces and add, then pulse until the bread crumbs are small and buttery.
- Combine the prepare rice, cooked sausage, mushrooms, and soup.
- Pour into a buttered casserole dish. Top with the bread crumbs, spreading them evenly.
- Bake uncovered for 45 minutes. (Cover with foil if baking in a toaster oven, uncovering during the last 10 minutes to allow the bread crumbs to brown.)
- Allow to rest 10 minutes and then serve.
Notes
To reduce the amount of salt, use just one of the seasoning packets from the rice and add two teaspoons salt free seasoning blend.
You can substitute cream of celery or cream of chicken soup.