It is unseasonably cold here in Michigan. As in, it was 40something degrees this morning. IT IS AUGUST. Mother Nature, you have overcompensated last year’s 105˚ just a tad. The weather has me dreaming of all the fall and winter dishes I’ve pinned recently. But it’s summer! Everything should be ate outside! Off the grill! But, should I really deny myself yummy casseroles just because of the calendar? No, my friends, the casserole wins. I don’t care what you say about the casserole; I love her.
So, I’ve had my eye on this recipe for awhile. Spicy sausage. Wild rice. Mushroom soup. Mmmmm. But, when I checked out the ingredient list, all the measurements were just too easy. Everything was a cup! That can’t be normal. Ahh, it was Stefanie’s leftover smorgasbord night.
Note: Perhaps I should READ blogs instead of just drooling over pictures before grocery shopping. Wait, you don’t scroll through Pinterest in the baking aisle? Oh, just me then.
But the recipe looked so. so. good. I have never been good at faking it til I made it, but I didn’t think the worst case scenario (take out anyone?) was all that bad.
Wild Rice & Sausage Casserole
Adapted from Lovely Little Snippets
1lb spicy sausage, browned
2 cups white or brown rice
2 boxes wild rice w seasoning packets
2 cups frozen peas
2 cups frozen chopped broccoli
2 cups water (plus extra if needed)
1 cup milk
26 oz jar cream of mushroom soup
1/2 tsp onion powder
1/2 tsp garlic powder
1. Brown sausage and drain fat.
2. Combine all ingredients and stir well. You should have quite a bit of liquid not mixed in. This is okay. In fact, if you have enough liquid that you’re nervous this is a soup recipe instead, you probably have enough.
3. Bake at 350˚ for 45 minutes covered. Bake an additional 10 minutes uncovered.
*Tip: You could pre-cook your rice before baking the casserole. I decided this was too much work and risked crunchy rice. Which serve me right, I got!
*Tip #2: You may want to check your casserole periodically and add water as necessary. My rice was still a little crunchy and I think if I was patient enough and added more water (or milk) and cooked it longer, it would have been perfect. Even though patience is a virtue, it runs and hides from me when I’m hungry. 🙂
This recipe is easily freezable – especially if you decide to cook the rice before hand.
Let me know how yours turns out – how much water/milk did you add to make your rice fluffy?