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
Ingredients:
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
Directions:
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.
Oh my goodness. That looks amazing. I’m totally bookmarking this one for sure! Thanks for sharing.
Soooo good and it’s crazy how easy it is! I’m almost ashamed to admit that I’ve had it three more times since Christmas. Almost ;-)
What kind of sausage to you use? Want to make this for dinner tonight. I just recently discovered your blog because of my sister-in-law, Laura. It’s fantastic!!!
Hi Rebecca- welcome! I actually buy my sausage direct from a farmer in my hometown. It’s a country style with a bit of spicy pepper seasoning. I really don’t think it matters what kind you use- really just whatever you prefer normally!
I use all kinds of sausage today making with breakfast sausage.
I love this just as a meal!
Pingback: A Rocky Top Stroll | No Silence Here
Hey Beth this sounds super yummy! Do you think this could be made ahead and frozen?
I’ve never tried it, but I would think so…
If you test it out, please report back and let me know!
This looks crazy delicious. Can’t get over how it’s only 4 ingredients… and that I have most of them in my pantry. This is a perfect side dish for the walnut chicken & salad I’m making tonight. I’ll tweet you what we think! Thanks Beth!
I know, so easy, right?! Hope you enjoy!
This looks phenomenal–and something I could easily whip up!
Just made it for dinner! So amazingly good!!!! For someone who doesn’t cook, it was so easy, and so tasty. I can’t wait to make this for family who typically run when I attempt to feed them.
haha. That made me laugh out loud! So happy to give have provided you with a recipe they won’t run from ;-)
This is insanely delicious! Made it tonight & it was perfect because we were all rushing in for dinner, I served with salad and Parker house rolls – everyone asked for seconds. I also have a few meals in mind where it will make an excellent side dish. Plus, I learned about the magical Golden Mushroom soup….who knew?
yay! so glad you loved it! Maybe Publix will now quit hiding the Golden Mushroom soup ;-)
Beth you’ve done it again! Convinced me that super simple can sometimes be just downright utterly delicious. From your description, this sounds like such a crowd pleaser I’m sure I will test it out on my own family soon. :)
Is Mushroom Soup the same as cream of mushroom? I’m not sure I’ve seen canned Mushroom Soup but I know I’ve seen cream of mushroom.
No, it’s GOLDEN mushroom soup- completely different than cream of mushroom. Campbell’s makes it, and it should be with all the rest of the soups.
I’m not a fan of mushrooms. Is there a substitute soup? Thanks
Hi Seniqua-
I’m not sure if there is anything that will give you quite the same flavor or consistency. In my opinion, it doesn’t really taste of mushroom at all. The soup itself does not have bits of mushroom either- it’s just a creamy soup.
You could try some other things, but I can’t vouch for the final outcome! However, if you do experiment and find a substitution that you like, please come back here and let me know!
Pingback: 1/29 Menu « taylorseast
I made this over the weekend and it was AMAZING!!!! Thanks for sharing!
I made this recipe last night and it was super easy and oh so delicious! Thank you for sharing!
You’re welcome! Glad that you enjoyed!
First time to your site to get this recipe through pinterest. I made this tonight and my hubby loved it! Pretty easy, too! Thanks for a great recipe post/idea!
So happy to hear that you loved it as much as we do!
Almost every recipee on your blog is Pinteresting! I will try them all and report back. Thanks so much for sharing.
Thanks Oree!! Glad you’re enjoying :-)
Made this a few weeks ago, and had to tell you everyone loved it. Will be making this again soon. Thanks for the recipe.
Thanks for coming back and letting me know Debbie! Glad you enjoyed :-)
Made this and it was awesome!! Thanks for sharing!
I’ ve been in hopital for 5 months recovering from abdominal surgery
(actualy there’s a little more to it than that but I’m trying to keep this
short and sweet)
Anyway on a Nothing By Mouth restriction until 2weeks ago when dr’s allowed me
clear lq’s then on monday I was up graded to full lqr’s. …
This note finaly goes to point I want your sausage and wild rice casserole
It’s that perfect yummy stuff that makes you feel the love this going on to
My first meals list….
Thank for this recipe
Susan
Give me this entire dish, a fork (a spoon or, you know, my hand will do in a pinch), a TV tray, and the remote, and you’re looking at a fat and happy camper for Thanksgiving. Very happy. And very fat.
So where DOES Publix hide their Golden Mushroom Soup? I was there today and couldn’t find it.
uh oh! That makes me nervous. I so hope they didn’t quit carrying it! It’s been a while since I’ve purchased, but it was always with all of the other Campbell’s soups. I’m going to the grocery tomorrow, so I’ll check my neighborhood store. Do you live here in Nashville or somewhere else?
Pingback: 3/31 Menu | taylorseast
Pingback: 10/20 Menu | taylorseast
Pingback: What to Cook Wednesday (WTCW) #39 - Just Us Four
I’ve made this 4 times now. Twice with the sausage, twice without. The first time (and it is probably a personal preference)…it was slightly dry & salty. But, tasty enough to make again. The 2nd time..I added 1/2 of a soup can of water(to the final mixture) and used 1/2 of the seasoning mixture when boiling the rice. It balanced. The last 2 times I made it without the sausage (I go through meatless phases) and it works really well.
I’m a fan from Wisconsin of your site. I’m trying to talk my husband into a vacation to Nashville next year. Big question….where is the closest horse track? lol. Regardless, I love reading your stuff and your cheddar apple crunch was a huge hit.
I’ve been making this recipe, almost, for 27yrs now. The differences are that I use Tarantino Breakfast Sausages, fried until cooked through, Uncle Ben’s Parboiled Rice, cooked. Cut sausages into bite size pieces, mix in with soup (1/4 soup can of evaporated milk/ 1/4 can of water, 1/4 cup of low sodium soy sauce, sausages, granulated onion powder and pepper to taste. Mix well, put into casserole dish and bake approx. 30mins at 350 degs. until top is golden brown.
We serve this dish at Thanksgiving and Christmas.
The soup is cream of mushroom. Sorry … I forgot this detail.
Pingback: 4/27 Menu | taylorseast
Had this at a Christmas party and it was fantastic……..asked for recipe IMMEDIATELY
I made this casserole this morning for a senior neighbor who helps with a little yard work. Because of dietary restrictions he can’t have wild rice. I used the Uncle Ben’s seasoning packet but once it came to a boil I shut it off and added white minute rice and let it set according to the minute rice directions. I used a spicy sausage and a low sodium cheese and it was very flavorful. Can’t wait to make it for my own family. I do recommend this recipe.
So glad to hear that!
May I use Italian sausage.
I have made per instructions using breakfast sausage. But I’m out but do have Italian sausage
Thank you and hoping for a speedy reply.
Sam
I asked a question before if I can use Italian sausage and did not hear back.
Now asking may use rice a roni wild rice and what size box of uncle Ben’s wild rice.
I did try with one rice a roni flavored and one another type turned out but curios on how big of wild rice. Please also let me know of Italian sausage if you still read
Thanks
Sam
I’ve used a very similar recipe for years, but I add fresh sliced mushrooms. We have it for Christmas brunch every year and it’s always a big hit.
Been making per directions great.
One time store out of golden mushroom used a can of French onion worked fine.