Shelly's Recipe

SAUSAGE AND WILD RICE CASSEROLE

Category: Breakfast Casseroles

1 pkg Uncle Bens Long Grain and Wild Rice, cooked according to package directions
1 lb bulk breakfast sausage, cooked and crumbled
1 medium onions, chopped
1/2 cup sliced mushrooms
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken stock
1 tsp ground pepper
1/4 cup heavy cream

Preheat oven to 350. Drain the grease in the skillet the sausage was cooked in and add the onion, mushrooms and butter to the sausage. Saute just until the onion is tender. Sprinkle with the flour and mix well. Add the chicken stock and pepper. Stir and cook until thickened. Mix in the cream and remove from heat. (At this point, you may refrigerate the rice and sausage mixture separately until the next day. Then bring to room temperature before baking.) When ready to complete the casserole, combine the ingredients and pour into a 2-quart casserole. Bake for 30-45 minutes, until the casserole is hot and bubbly.