Wild Rice and Sausage Casserole
Savor the comforting flavors of this Wild Rice and Sausage Casserole, a hearty, one-dish meal that's perfect for cozy family dinners or meal prepping for the week. Featuring tender wild rice cooked to perfection, savory mild Italian sausage, and a medley of aromatic sautéed vegetables such as onions, celery, garlic, and mushrooms, this dish is elevated with a creamy chicken broth base and topped with golden, melted Parmesan cheese. The casserole is seasoned with dried thyme, a touch of black pepper, and fresh parsley for a burst of herby freshness. Easy to prepare and bake, this recipe delivers rich, earthy flavors with a luscious, creamy texture in every bite. Perfect for fans of wholesome comfort food, this casserole is a crowd-pleaser that can be served as either a main course or a versatile side dish.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 pound mild Italian sausage
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1.5 cups chicken broth
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Rinse the wild rice under cold water using a fine-mesh strainer. In a medium saucepan, bring 3 cups of water to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender. Drain any excess water and set aside.
Heat the butter and olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up into small pieces, until fully browned. Remove the sausage with a slotted spoon and set aside.
In the same skillet, sauté the onion and celery until softened, about 4-5 minutes. Add the garlic and cook for an additional minute until fragrant.
Stir in the mushrooms and cook until they release their moisture and are lightly browned, about 5-6 minutes. Return the sausage to the skillet and stir to combine.
Add the cooked wild rice, chicken broth, and heavy cream to the skillet. Season with salt, black pepper, and dried thyme. Stir everything together and let it simmer for 2-3 minutes.
Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the grated Parmesan cheese over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool slightly. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1479 mg | 64% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 4.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 350 mg | 7% | |
*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.
