Savory Wild Rice Casserole

SUBMITTED BY: Carol King

"Seasoned with sage and tasty pork sausage, this filling rice casserole is a hearty accompaniment to roast turkey, chicken or duck. I especially like the crunch that the sliced water chestnuts add."

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PREP TIME	1 Hr
COOK TIME	45 Min
READY IN	1 Hr 45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 cups water
1 cup uncooked wild rice
1/4 teaspoon salt
1 pound bulk pork sausage
1 medium onion, chopped
1 (14.5 ounce) can chicken broth
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (8 ounce) can mushroom stems and pieces, drained
1 (8 ounce) can sliced water chestnuts, drained
1 teaspoon rubbed sage

DIRECTIONS

In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain. Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350 degrees F for 45-50 minutes or until heated through.