Shelly's Recipe

SAUSAGE AND WILD RICE CASSEROLE

Category: Casseroles - Pork

1 lb bulk pork sausage
1/2 green pepper, chopped
1/2 cup chopped celery
1 (4 oz) jar diced pimiento, drained
1 cup wild rice
2 tsp chicken seasoned stock base
1 can cream of mushroom soup
1 (2 oz) can sliced mushrooms, drained
1 medium onion, chopped
1/2 tsp marjoram leaves
1/2 tsp thyme leaves
1 cup grated Cheddar cheese

Cook wild rice according to pkg directions. Or, spray an 8 x 8-inch pan with cooking spray. Rinse rice with cold water and drain. Spread in prepared pan. Cover the rice very generously with boiling water. Cover pan with foil. Place pan in a cold oven. Turn oven on to 450 degrees. When it reaches that temperature, turn the oven off and leave the rice in the oven overnight without opening the door. It will be cooked when you get up in the morning.

Brown sausage in a large skillet. Add green pepper, celery, and onion and continue cooking until vegetables are soft. Drain off excess fat. Add remaining ingredients, mixing well. Stir in cooked wild rice. Pour into a sprayed 3-quart casserole dish. Cover and bake 45 minutes to 1 hour at 325 or until heated through. Serves: 6 to 8