Sausage & Wild Rice Casserole -- an out of the ordinary brunch side dish!

Years ago a friend and I used recipes in a Southern Living Christmas book to prepare a holiday brunch. It was an amazing menu; one that we have continued to make for guests and to demonstrate when we've done cooking classes around Kansas. 
We're doing it again for Christmas morning brunch . . . along with Extraordinary Scrambled Eggs (recipe to follow later.)
What's nice about this recipe (in addition to tasting really good) is that it can be prepared in advance!

Sausage & Wild Rice Casserole   Yield:  13 x 9” casserole; serves 8 to 10

This sausage and rice casserole, topped with almonds, makes an unusual but delicious brunch dish. It can be made a day ahead and baked right before brunch or simply combine and bake the day of the get-together.

1 (6 oz.) package Uncle Ben’s® long-grain and wild rice mix

1 1/2 to 2 lb. ground pork sausage

1 large onion, chopped

8 (oz.) package fresh mushrooms, sliced

1 (8 oz.) can sliced water chestnuts, drained

1/3 cup fresh parsley

3 tablespoons soy sauce

1/2 cup sliced almonds for sprinkling on top, optional

1. Cook rice mix according to package directions.
2. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat about 7 minutes or until tender, stirring occasionally.
   
3. Combine rice, sausage, onion, and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13 x 9” baking dish. 
4. To bake immediately: Sprinkle with almonds. Bake, uncovered at 350° for 20 minutes or until heated through. 
   
   To make ahead: Cover prepared casserole and refrigerate overnight. Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350° for 40 minutes or until thoroughly heated. Note: If casserole seems a little dry, add some chicken broth.

   

   Christmas brunch at Mom's included Sausage & Wild Rice Casserole. 

Recipe without photos . . . 

Sausage & Wild Rice Casserole   Yield:  13 x 9” casserole; serves 8 to 10

This sausage and rice casserole, topped with almonds, makes an unusual but delicious brunch dish. It can be made a day ahead and baked right before brunch or simply combine and bake the day of the get-together.

1 (6 oz.) package Uncle Ben’s® long-grain and wild rice mix

1 1/2 to 2 lb. ground pork sausage

1 large onion, chopped

8 (oz.) package fresh mushrooms, sliced

1 (8 oz.) can sliced water chestnuts, drained

1/3 cup fresh parsley

3 tablespoons soy sauce

1/2 cup sliced almonds for sprinkling on top, optional

1. Cook rice mix according to package directions.
2. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat about 7 minutes or until tender, stirring occasionally.
3. Combine rice, sausage, onion, and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13 x 9” baking dish. 
4. To bake immediately: Sprinkle with almonds. Bake, uncovered at 350° for 20 minutes or until heated through. To make ahead: Cover prepared casserole and refrigerate overnight. Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350° for 40 minutes or until thoroughly heated. Note: If casserole seems a little dry, add some chicken broth.