Sausage and Wild Rice Casserole

Posted by ZetaLSU on Jan 03, 2008


  • 1 lb. hot breakfast sausage 
  • 2 medium onions, chopped
  • ¼ cup flour   
  • ½ cup heavy cream
  • 2 ½ cups condensed chicken broth
  • 1 tsp. Accent (optional)
  • pinch oregano   
  • pinch thyme
  • pinch marjoram   
  • 1 tsp. salt
  • 1/8 tsp. pepper   
  • ½ cup toasted silvered almonds
  • 1 lb. fresh mushrooms, cleaned and quartered
  • 2 cups uncooked wild rice or wild and white rice mixed


Preheat oven to 350 degrees.  Brown sausage, breaking up any large pieces; remove from pan with a slotted spoon and set aside.  Saute mushrooms and onions in sausage fat until onions are transparent; add sausage to black pan.  Prepare rice according to package directions; drain.  In a small saucepan, mix flour and heavy cream until no lumps remain.  Add broth and cook until thickened.  Stir in seasonings to taste.  Combine rice, sausage, and vegetables with sauce; pour into 3-quart casserole.  Bake 25-30 minutes.  Sprinkle almonds around rim just before serving.