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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a great casserole for brunch, lunch, side dishes or even as a light meal. This recipe has been in my family for years, I truly love this dish! It always makes me think of Christmas brunch! Ingredients:
1 (6 ounce) box wild rice, prepared |
1 lb bulk pork sausage, cooked and crumbled |
1 (10 ounce) can cream of mushroom soup |
1/2 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1/4 cup celery, chopped |
1/4 cup mushroom, finely sliced |
1/2 cup cheddar cheese, shredded |
1/2 cup chicken broth |
1/2 cup slivered almonds, toasted and divided |
1 teaspoon dried parsley |
1 teaspoon pepper |
1/2 teaspoon salt |
Directions:
1. Combine all ingredients, reserving 1/4 cup almonds.
2. Pour into a greased 2 quart casserole dish.
3. Top dish with reserved 1/4 cup of almonds.
4. Bake for 1 hour at 350 degrees.
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