Riverview Recipe: Sausage and Rice Casserole

Sausage and Rice Casserole


1 ½ to 2 c. half white and half wild rice
1 lb. hot ground sausage
1 lg. onion, chopped fine
1 can (8 oz.) mushrooms, drained
1 ½ c. chicken broth
2 Tbsp. flour
¼ c. milk
½ tsp. salt
Dash black pepper
Pinch oregano
Pinch parsley
1 c. buttered breadcrumbs or slivered almonds


Cook rice as directed (use ½ herb seasoning if enclosed in package). Brown sausage and drain. Lightly brown onion in small amount of sausage drippings and add to sausage; mix with rice and mushrooms. Place in 3-qt. casserole. Thicken chicken broth with flour and milk. Add seasonings and cook about 5 minutes. Pour over sausage and rice. Sprinkle crumbs or almonds on top. Cook 25-30 min at 350 degrees.