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Savory Wild Rice Casserole

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."

Rating: This weblink has been rated 4 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 479 people have saved this

Prep Time:
1 Hr
Cook Time:
45 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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

  1. 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2007 by Loghaula 
Made this for Thanksgiving and will do so for Christmas. Doubled it for a crowd except the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2009 by PADutchGirl 
This was wonderful with ground chicken. As ground chicken can be bland, I added extra spices... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2009 by Matthew & Paula 
I used 1 lb. ground beef (seasoned with salt and pepper, chopped celery (2 stalks) and onion... MORE

 
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