Creole Sausage and Wild Rice Casserole!

This "Sausage and Wild Rice Casserole" is a really tasty dish that can be served as a main dish or as a side with other main courses.   This is very similar to a dirty rice and I just love it.   Feel free to adjust the seasonings to make it as mild or spicy as you like. 

 Here is what you will need for this casserole: 

2 lbs. ground sausage (use 1 lb. hot and 1 lb. mild for a spicier flavor)
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup red or green bell pepper, diced
1 (6 oz.) box long grain and wild rice mix ( we used Uncle Ben's) Do Not Cook
1 (10.5 oz.) can cream of mushroom soup
1 soup can water
2 Tbs. chopped Pimento (optional)
1 tsp. Cajun seasoning (we used Tony Chachere's)
1/8 tsp. black pepper
dash or two of hot sauce (optional)
2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Brown the sausage in a skillet and then drain excess grease.  Use all mild for a less spicy flavor or one of each for a spicy taste.

In a large bowl, mix the sausage and all of the other ingredients.   Leave the rice mix uncooked, but use the rice and the seasoning packet.

Pour into a 3 quart casserole dish you have sprayed with nonstick spray.  Cover tightly with foil and place in the 350 degree oven for 1 hour and 45 minutes.  

Remove foil and serve immediately!  This is great served with chicken or pork or as a main dish with a salad!

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