Recipe by kathleen
"This recipe is a delicious use of wild rice. Just be sure to season your ground pork if you don't buy it preseasoned (usually labeled as pork sausage). Fresh Italian sausage can also be used, just cut open the casing. Works great prepared a day ahead and re-heated for 20 minutes at serving time."
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uncooked wild rice
3 1/2 cups
half and half
1 (18 ounce) can
ready to serve cream of mushroom soup
1 (8 ounce) can
sliced mushrooms, drained, liquid reserved
1 (2 ounce) jar
chopped fresh parsley
salt and pepper to taste
I made this and shared it with some coworkers and it was a huge success! I used about 2 pounds bulk Italian sausage and about 1 1/2 pounds lean ground beef. My daughter didn't think it looked too good but tried it anyway and went back for more! I will definitely be making this again.
THis was ok - I used breakfast sausage in it but Im wondering if it would be better with Italian Sausage - is that what I was supposed to use??
As written this casserole makes a lot! At 2-3 times a day, this pretty much lasted me all week. But it's good. I used regular ground pork. Would have been even better if I had preseasoned it as suggested. Italian sausage would have been amazing.
My husband and I really enjoyed this. Next time I'll use it as a stuffing for Cornish game hen and add some dried cranberrys to it.
Made it out together with some other recipes. And it's worth it! Love how this dish comes up to that my family loved! Glad to try it out. ;) Will make it again for sure.
My husband loves this dish. This dish freezes well too. I made a few edits, changes and additions. No bacon. About 1 pound ground seasoned pork is fine (add italian seasoning to pork and mix if not seasoned). Use about 3-4 chopped celerly and 3-4 chopped carrots, use fresh mushrooms, add a cup or more of chopped broccoli, a tablespoon or so of minced garlic, only about a cup and a half of half & half, I don't add the almonds (though they probably go well) or the diced pimentos (don't have those usually). To give it a kick I add some white pepper. Yummy!
Since I'm a vegetarian, we omitted the meat in this and also added some Italian seasonings to make up for the flavor. The boyfriend and I found that some of the recipe was vague, particularly the direction about adding the flour to the "remaining butter" which was quite hard and ended up with me straining out the lumps of flour. It might be better to just add the flour after you put in the half and half while stirring, but that is just something we ran into. It was super delicious. We served it with mashed parsnips and cornbread.
This was really a good basic meal to use up the left over ground pork. I only used 1/2 pound ground pork and 1 cup rice. I also used fresh mushrooms. Hubby and I were content with it, but not blown away. I am sure we will make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork and Wild Rice Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 598
** Calories from Fat: 350
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