Brunch Entree: Sausage & Wild Rice Casserole

 K-State tailgating sausage casserole is ready!

This sausage and rice casserole, topped with nuts, 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.  Recipe adapted from “Christmas with Southern Living, 2002”

11 AM K-State football means an early morning brunch at this tailgating party!

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

1  6-ounce package Uncle Ben’s® long-grain and wild rice mix

1 1/2  to 2 pounds ground pork sausage

1  large onion, chopped

8  -ounce package fresh mushrooms, sliced

1  8-ounce can sliced water chestnuts, drained

1/3 cup fresh parsley

3 tablespoons soy sauce (I used low-sodium)

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. 
3. Add onion and mushrooms to same skillet and cook over medium heat about 7 minutes or until tender, stirring occasionally.
4. Combine rice, water chestnuts, parsley, and soy sauce with the sausage, onions, and mushrooms; stir well. 
   
   
   
   
5. Spoon mixture into an ungreased 13 x 9” baking dish. 

   

   I made this mixture the night before and baked it Saturday morning.

6. 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.
   

Recipe without photos . . .

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

1  6-ounce package Uncle Ben’s® long-grain and wild rice mix

1 1/2  to 2 pounds ground pork sausage

1  large onion, chopped

8  -ounce package fresh mushrooms, sliced

1  8-ounce can sliced water chestnuts, drained

1/3 cup fresh parsley

3 tablespoons soy sauce (I used low-sodium)

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. 
3. Add onion and mushrooms to same skillet and cook over medium heat about 7 minutes or until tender, stirring occasionally.
4. Combine rice, water chestnuts, parsley, and soy sauce with the sausage, onions, and mushrooms; stir well. 
5. Spoon mixture into an ungreased 13 x 9” baking dish. 
6. 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.