Wild Rice and Pork Sausage Casserole

This Wild Rice and Pork Sausage Casserole is a hearty and comforting dish that brings together the earthy nuttiness of wild rice, savory pork sausage, and the creamy richness of a cheddar-cheese-infused sauce. Featuring a medley of sautéed vegetables like onions, celery, garlic, and tender mushrooms, this casserole is layered with flavor in every bite. Perfectly seasoned with chicken broth, heavy cream, and a hint of black pepper, it’s baked to golden, bubbly perfection in under 90 minutes. Ideal for family dinners or holiday gatherings, this wholesome one-dish meal offers a balance of textures and flavors that will have everyone coming back for seconds. Garnish with fresh parsley for an extra pop of color and serve warm for a dish that's equal parts rustic and indulgent.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 1 cup wild rice
• 3 cups water
• 1 pound pork sausage
• 2 tablespoons unsalted butter
• 1 medium, diced yellow onion
• 2 stalks, diced celery
• 2 minced garlic cloves
• 8 ounces, sliced mushrooms
• 1 cup chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Rinse the wild rice under cold water using a fine-mesh sieve. In a medium saucepan, add the rice and water. Bring to a boil, then reduce to a simmer, cover, and cook for about 40-45 minutes or until the rice is tender and the water is absorbed. Set the cooked rice aside.

Step 3

While the rice cooks, heat a large skillet over medium heat. Add the pork sausage and cook until browned and crumbly, breaking it apart with a wooden spoon. Remove the sausage from the skillet and set aside, leaving about 1 tablespoon of drippings in the pan.

Step 4

In the same skillet, melt the butter. Add the diced onion, celery, and garlic, and cook for about 5 minutes until softened and fragrant.

Step 5

Add the mushrooms to the skillet with the vegetables and cook for another 5-7 minutes until the mushrooms are tender.

Step 6

Return the cooked sausage to the skillet. Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and season with salt and pepper.

Step 7

In a large mixing bowl, combine the cooked wild rice, the sausage-vegetable mixture, and half of the shredded cheddar cheese. Mix well.

Step 8

Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly and top with the remaining shredded cheddar cheese.

Step 9

Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.

Nutrition Facts

Serving size	(2336.1g)

Amount per serving	% Daily Value*
Calories	3465.8

Total Fat 243.9g	0%
Saturated Fat 115.2g	0%
Polyunsaturated Fat 22.8g
Cholesterol 795.0mg	0%
Sodium 7294.4mg	0%
Total Carbohydrate 155.7g	0%
Dietary Fiber 16.4g	0%
Total Sugars 11.1g
Protein 159.7g	0%

Vitamin D 254.0IU	0%
Calcium 1033.6mg	0%
Iron 13.1mg	0%
Potassium 3517.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 18.5%

Carbs: 18.0%