Sausage and Wild Rice Casserole
Cozy, hearty, and packed with flavor, this Sausage and Wild Rice Casserole is the ultimate comfort food dish that’s perfect for family dinners or holiday gatherings. Featuring a delightful blend of nutty wild rice simmered in savory broth, juicy Italian sausage, and an aromatic medley of vegetables including carrots, celery, and earthy baby bella mushrooms, this casserole strikes a perfect balance of textures and tastes. The creamy base, accented with sharp cheddar cheese and fresh thyme, bakes to golden perfection, making it irresistibly rich and satisfying. Quick to assemble and made with wholesome ingredients, this recipe is an ideal one-pan meal that’s sure to impress. Garnish with a sprinkle of parsley for a fresh finish, and watch this casserole become a new favorite for any cozy occasion!
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Recipe Information
Ingredients
- 1 cup wild rice blend
- 2.5 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or a light layer of oil and set it aside.
Rinse the wild rice blend under cold water in a fine mesh strainer and drain well. In a medium saucepan, combine the wild rice and 2.5 cups of chicken or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for approximately 40 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and set aside.
While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and fully cooked, about 7-8 minutes. Remove the sausage with a slotted spoon and transfer it to a plate lined with paper towels to drain any excess grease.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion, celery, and carrots, and cook for 5 minutes, stirring occasionally, until softened.
Stir in the garlic and mushrooms, and cook for another 4-5 minutes until the mushrooms are tender and any released moisture has evaporated.
Season the vegetable mixture with thyme, salt, and black pepper. Stir in the cooked sausage and remove the skillet from heat.
In a large mixing bowl, combine the cooked wild rice, sausage and vegetable mixture, heavy cream, and half of the shredded cheddar cheese. Mix thoroughly to evenly distribute the ingredients.
Transfer the mixture to the prepared casserole dish and spread it out in an even layer. Sprinkle the remaining cheddar cheese over the top.
Cover the casserole dish loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
Remove the casserole from the oven and let it cool slightly for 5-10 minutes before serving. Garnish with freshly chopped parsley, if desired, and enjoy!
Nutrition Facts
Calories |
2930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 8780 mg | 382% | |
| Total Carbohydrate | 111.7 g | 41% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 21.0 g | ||
| Protein | 128.3 g | 257% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1111 mg | 85% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3249 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
