You are here: Home » Recipes » Wild Rice and Sausage Casserole Wild Rice and Sausage Casserole Recipe by Favorite Recipes Press Yield 12 to 16 servings This rice and sausage casserole is a great accompaniment to Cornish hens. PrintEmail Ingredients 2 cups uncooked wild rice1 pound bulk pork sausage1 pound fresh mushrooms, sliced2 medium onions, chopped1/4 cup flour1/2 cup whipping cream2 1/2 cups chicken broth1/8 teaspoon each: oregano, thyme, marjoram, pepper -- Salt to taste1/2 cup slivered almonds, toasted Instructions 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).