Main Dishes:

Sausage and Wild Rice Casserole

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Ingredients

16 ounces mild bulk sausage
1 cup onions, chopped
8 ounces fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1/4 cup flour
1/8 teaspoon pepper
1-1/2 cups chicken broth
3/4 cup milk
1 package (6 ounces) long grain and wild rice mix, original style, cooked
2 cups cubed cooked chicken or turkey

Instructions

In a 12-inch skillet, brown sausage and onions until sausage is done. Drain. Add mushrooms and water chestnuts. Cook until mushrooms are tender. Stir in flour and pepper. Add the broth and milk all at once. Cook and stir until thickened and bubbly. And continue cooking 1 more minute. Remove from heat and stir in prepared wild rice mix. Combine sausage mixture and cubed cooked poultry. Transfer to casserole (2-1/2 to 3 quarts). Bake uncovered at 350 degrees for 20 to 30 minutes until heated through. Serves 6.

Melinda Chipman
Preemption