Sausage and Wild Rice Casserole

Perhaps it’s not the most beautiful dish in the world. Maybe it doesn’t even sound that interesting. It’s definitely not fancy.

But it’s fantastic. Beyond fantastic even. I can tell you without hesitation that it is one of my absolute favorite family dishes.

Oddly enough, even though I’ve had the recipe in my possession for years, I had never made it myself until recently. And it’s not because it’s difficult- in fact, quite the contrary. It’s über simple.

No, the reason I’d never made it was because I was scared that once I did, it wouldn’t be special any more. For years and years, it has been my Aunt Gay’s Sausage Casserole that I eat at Thanksgiving and Christmas. That’s it. In the days leading up to the holidays, I start thinking about it. I get excited.

If I made it myself, would it still hold the same allure?

Now I know that the answer is yes.

This Christmas, when I was hosting my husband’s family for the first time, I took the plunge and made it. Compliments rang from all sides of the table. People went back for seconds. The dish was scraped clean.

And it’s still special. Very special indeed.


Sausage and Wild Rice Casserole

Serves 6-8


1 box Uncle Ben's Wild Rice (cooked according to package directions)

1 lb sausage (cooked and drained)

1 can Golden Mushroom soup

1 1/2 cups Mozzarella cheese


Preheat oven to 350.

Mix all ingredients and put in a casserole dish.

Bake for 30 minutes. Enjoy!


Important Note: The soup is GOLDEN mushroom soup. Not cream of mushroom.