A WILD RICE CASSEROLE FOR ANY OCCASION!
At Easter this year, I was looking for a rice dish and found my mother-in-laws recipe for a Wild Rice and Sausage Casserole!
I forgot I had it! She used to make this every Easter when she hosted a brunch for the Kohler family. My husband is one of six boys! Each were married and there were about 10 grandchildren at the time Mom had these brunches each year on Easter. (Now there are 19 grandchildren and 26 great grandchildren and counting!) I ended up tripling the recipe for our Easter dinner with 14 guests, and had plenty to go around and share for left overs. You can make this dish as a special side treat with chicken, pork, ham, sausage, or steak, or as a meal all by itself!
INGREDIENTS ARE SIMPLE, AS THE PREP IS TOO!
With wild rice, sausage, Lipton Chicken Soup with the diced meat, some celery, onion, and soy sauce, you can have this dish done in no time! It’s also something that’s a little different than white rice, and gets cooked in the oven so it’s almost a set it and forget it type of dish!
THANKS, MOM KOHLER FOR A GREAT DISH AND MEMORIES!
I always loved this casserole, as did the entire family! It’s always a special feeling when you pull out a recipe you’ve had in the family or given to you from a dear friend because when you make and serve it, it has special memories and brings joy all the time! Thanks, Mom Kohler!
Until next time,
Let’s get cookin’
Wild Rice and Sausage Casserole
- 1 Large Stove Top Sauté Pan
- 1 9" x 13" oven safe dish or 2 - 4 quart casserole dish
- 1 pound Jimmy Dean pork sausage You can substitute Italian sweet or hot sausage, just make sure it's out of the skin.
- 1 cup wild rice
- 2 pkgs Lipton Chicken Soup (with the diced meat) You can substitute French Onion or split with one Chicken and one French Onion
- 1 cup celery, chopped
- ¼ cup onion, chopped
- 2 tbsp soy sauce
- 2 ¼ cups water (I like substituting low-sodium chicken broth)
- salt and pepper to taste
- This recipe calls for assembling all the ingredients one day ahead, and refrigerating it overnight, then cooking in the oven about an hour and 15 minutes before serving. But this is optional and I've found the rice assecrole to be just as delicious when made just in time.
- Begin by separating the noodles / dried onions from the powdered seasoning in the soup packets.
- Add noodles to sausage, and sautee in frying pan over medium heat, tossing often to make sure the susage is cooked through with the noodles. Remove from heat when cooked through, about 10 - 15 minutes.
- Mix dried rice, celery, onion, soup seasoning, and soy sauce in glass dish or 2 - 4 quart casserole dish.
- Preheat oven to 350°,
- Pour water over rice mixture and cover. If you made a day ahead of time, let sit in refrigerator overnight and remove about 1 ½ hours before serving to cook in oven.
- Bake at 350° for 1 ¼ hours, gently stirring halfway through. Check casserole at the one hour mark, and if the casserole looks too dry, add ¼ cup water and stir before returning the cover on the casserole and cooking the remaining 15 minutes.