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Wild Rice Casserole                        Sue Jahns

1 cup wild rice washed and cooked 60 minutes with 3 cups water/salt

1/2# bulk sausage crumbled, fried and drained

1/2 lb. fresh mushrooms sliced                        1 onion chopped

1 green pepper chopped                        3 ribs of celery sliced

1 can cream of mushroom  soup                        1 tsp salt

Pinch of oregano, thyme and marjoram


Prepare the rice.  Fry the sausage.  Remove meat from skillet and set aside.  In fat  saute the mushrooms, onion, green pepper and celery.  Combine the rice, sausage, sauteed vegetable, soup and salt.  Fold all together thoroughly.  Pour in 2 qt. buttered casserole.  This freezes well.  Bake at 350 for 45 minutes.