Wild Rice and Sausage Casserole

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 packages 7 Ounce Packages, Seasoned Wild Rice Mix
• 1 pound Bulk Pork Sausage, Sage Variety
• 1 whole Medium Onion, Chopped
• 1 whole Red Pepper, Stem And Seeds Removed, Chopped
• 1 can 10.5 Ounce Can, Cream Of Mushroom Soup, Undiluted
• 2 cups Shredded Cheddar Cheese

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Set a 9x13-inch baking dish nearby.

2. Bring a pan of water to a boil, add the seasoned wild rice mix with its seasoning packet, and simmer following the package timing, about 15 minutes. Drain any extra water and set aside.

3. In a large skillet over medium heat, cook the sage pork sausage, breaking it up, with the chopped onion and chopped red pepper until the sausage reaches 160°F (71°C) inside and the vegetables soften, about 10 minutes. Drain off excess fat.

4. In a large bowl, stir together the cooked rice, the sausage and vegetable mixture, and the undiluted cream of mushroom soup until evenly combined.

5. Spread the mixture evenly in the baking dish. Cover with foil and bake for 35 minutes.

6. Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for 10 minutes, until the cheese is melted and the casserole is bubbling.

7. Let the casserole rest for 5 minutes before serving.