Hog Wild Casserole
From asmith 13 years ago
- 20m prep 90m bake to make
- Serves 8 - 10
A hearty casserole that freezes nicely, try doubling it and freezing half. I use reduced fat/reduced sodium sausage & soups.
Ingredients
- 1 16oz pkg pork sausage shopping list
- 1 cup sliced celery shopping list
- 1 small onion, chopped shopping list
- 1/2 of 1 small green bell pepper, seeded and chopped shopping list
- 1 clove garlic, minced or 1/2 tsp bottled minced garlic shopping list
- 2 cans chicken broth shopping list
- 1 can each cream of mushroom and cream of chicken soup, undiluted shopping list
- 1 8oz can sliced water chestnuts, drained shopping list
- 2 4oz cans sliced mushrooms, drained shopping list
- 1 6oz pkg long grain and wild rice mix shopping list
- 1/2 tsp dried parsley shopping list
- 1 2oz pkg sliced almonds shopping list
How to make it
- In a large skillet, combine first 5 ingredients and cook over medium heat until vegetables are soft and sausage is browned and crumbled. Drain.
- Stir in chicken broth, cream soups and next 4 ingredients.
- Spoon into a lightly greased 3 quart casserole dish and sprinkle with almonds.
- Bake uncovered at 350 for 90 minutes. Let stand 5 - 10 minutes before serving.
- Thaw frozen casserole in fridge before baking.
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