Sausage & Wild Rice Bake

Sausage & Wild Rice Bake

Wild rice bake makes an easy, hearty meal out of a Northwoods classic casserole recipe.

15 min. prep time
6 servings
343 Ratings


1 (12-ounce) package sage-seasoned pork sausage
3/4 cup uncooked wild rice
3/4 cup uncooked brown rice
1 rib (1/2 cup) celery, sliced
1 small (1/2 cup) onion, chopped
1 small (1/2 cup) red bell pepper, chopped
1 cup sliced fresh mushrooms
2 (14-ounce) cans chicken broth
1/2 teaspoon pepper
1/2 cup sour cream


Heat oven to 350°F.

Cook sausage in 10-inch skillet over medium heat 5-7 minutes or until browned. Drain fat.

Place cooked sausage into ungreased 2-quart casserole. Add all remaining ingredients except sour cream; stir to combine. Cover; bake 1 1/2-2 hours or until rice is tender. Stir in sour cream.

Recipe Tip

Wild rice is not really rice, but an aquatic grain. Brown rice has had only the fibrous hull removed during processing, unlike white rice where bran and germ are removed. Both brown and wild rice are more flavorful and more nutritious than white rice.

Nutrition Facts (1 serving)

Calories: 330

Fat: 14g

Cholesterol: 35mg

Sodium: 850mg

Carbohydrates: 40g

Dietary Fiber: 4g

Protein: 13g

Recipe #12829©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

This was great- Husband loved it, and typically doesn't like casseroles or rice! We used a Cajun seasoned sausage, removed casing, cut the rice and liquid in half - based on comments above. Skipped the sour cream altogether. Will make again!
I was struck, when this was finished, how little meat was in the dish. I love vegetarian recipes, but I didn't think this was one. I could have easily doubled the sausage and still felt it was on the light side. As it was, I felt like it was a rice pilaf that should have been served on the side of something.

Also, I used turkey sausage, and perhaps the flavor wasn't great because of that. It reminded me of liver. If I had been able to use regular sausage perhaps the flavor would have been better. To do that, however, I would have had to use sausages with additives one child reacts to. Based on the sausage I used, I would rate it as "Fair or Good" but as that wasn't following the recipe, I have to assume it would be "Good or Very Good" if regular sausage was used.

I'm going with "Good" because of the resemblance to rice pilaf, as stated above. I thought it was a main dish.
This was delicious and very easy - a great winter meal with
orange slices and a dinner roll. Everyone asked for seconds.
My son's girlfriend even asked for the recipe. I used a pound
of sausage.
This is wonderful!!! Very easy. My husband asks for it often.
And, as a bonus, it's quite healthy with the low calories, lots
of fiber and protein. If you're on a diet, make it with turkey
sausage and low-fat sour cream. Try it with cold red
cabbage salad (the German/Polish kind) as an

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