Wild Rice and Pork Sausage Casserole
This Wild Rice and Pork Sausage Casserole is a hearty and comforting dish that brings together the earthy nuttiness of wild rice, savory pork sausage, and the creamy richness of a cheddar-cheese-infused sauce. Featuring a medley of sautéed vegetables like onions, celery, garlic, and tender mushrooms, this casserole is layered with flavor in every bite. Perfectly seasoned with chicken broth, heavy cream, and a hint of black pepper, it’s baked to golden, bubbly perfection in under 90 minutes. Ideal for family dinners or holiday gatherings, this wholesome one-dish meal offers a balance of textures and flavors that will have everyone coming back for seconds. Garnish with fresh parsley for an extra pop of color and serve warm for a dish that's equal parts rustic and indulgent.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 1 pound pork sausage
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 stalks, diced celery
- 2 minced garlic cloves
- 8 ounces, sliced mushrooms
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 350°F (175°C).
Rinse the wild rice under cold water using a fine-mesh sieve. In a medium saucepan, add the rice and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 40-45 minutes or until the rice is tender and the water is absorbed. Set the cooked rice aside.
While the rice cooks, heat a large skillet over medium heat. Add the pork sausage and cook until browned and crumbly, breaking it apart with a wooden spoon. Remove the sausage from the skillet and set aside, leaving about 1 tablespoon of drippings in the pan.
In the same skillet, melt the butter. Add the diced onion, celery, and garlic, and cook for about 5 minutes until softened and fragrant.
Add the mushrooms to the skillet with the vegetables and cook for another 5-7 minutes until the mushrooms are tender.
Return the cooked sausage to the skillet. Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and season with salt and pepper.
In a large mixing bowl, combine the cooked wild rice, the sausage-vegetable mixture, and half of the shredded cheddar cheese. Mix well.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly and top with the remaining shredded cheddar cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1099 mg | 48% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.0 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 181 mg | 14% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 512 mg | 11% | |
*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.
