Wild Rice and Sausage Casserole

  • Yield 12 to 16 servings

This rice and sausage casserole is a great accompaniment to Cornish hens.


2 cups uncooked wild rice
1 pound bulk pork sausage
1 pound fresh mushrooms, sliced
2 medium onions, chopped
1/4 cup flour
1/2 cup whipping cream
2 1/2 cups chicken broth
1/8 teaspoon each: oregano, thyme, marjoram, pepper
-- Salt to taste
1/2 cup slivered almonds, toasted


  1. Place rice in saucepan with 4 cups salted water.  Cover and simmer 15 to 20 minutes.  Drain.  Cook sausage until brown; remove from pan and drain.  Saute mushrooms and onions in fat remaining in pan; remove and drain.  Pour off most of fat in pan.  Stir in flour.  Add cream; whisk until smooth.  Add chicken broth.  Cook, stirring constantly until thickened.  Season with oregano, thyme, marjoram, pepper and salt to taste.  Combine rice, sausage, mushrooms, onion, and sauce.  Pour into 3-qt casserole.  Bake at 350F for 25 to 30 minutes.  Sprikle almonds over top.

Recipe reprinted with permission from The Junior League of Chicago’s Soupcon II (Chicago, Illinois, 1982).