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Creamy Wild Rice Casserole with Sausage and Mushrooms

This Creamy Wild Rice Casserole with Sausage and Mushrooms feels like a big hug. Creamy meets earthy meets chewy texture…I love it all!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs 5 mins
Servings: 10 to 12 servings
Calories: 345 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 8 c. low sodium chicken broth
  • 2 c. whole Minnesota wild rice
  • 1 lb. sage pork sausage such as Jimmy Dean brand
  • 1 large yellow onion chopped
  • 6 large cloves garlic minced
  • 1 lb. portabella mushrooms chopped
  • 8 oz. button mushrooms chopped
  • ½ c. unsalted butter
  • 1 c. heavy cream
  • 1 T. soy sauce
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 T. chopped fresh parsley

Instructions

    Cup of Yum
  1. In a large pot (big enough to add the creamy sausage and mushroom mixture to later) over high heat, bring chicken broth to a boil. Stir in wild rice, turn heat down to low/medium-low, cover, and simmer until wild rice is split open and curled. This should take around 45 minutes. Remove from heat and drain any excess liquid. Fluff with a fork and set aside.
  2. Preheat oven to 325° F.
  3. While wild rice is cooking, start frying the sausage. In a very large skillet with tall sides, over medium to medium-high heat, fry the sausage and onion together. Cook for 3 to 4 minutes, breaking up the sausage into bite-size pieces. Add garlic and mushrooms, stirring to combine. Cook until sausage is no longer pink and the onions and mushrooms have completely softened. Add butter, cream, and soy sauce. Add this mixture to the pot of cooked wild rice. Stir thoroughly to combine. Taste test, adding salt and pepper as needed. This dish should have plenty of flavor - don't be afraid to add salt, or even a bit more of the soy sauce. And I LOVE lots of black pepper!
  4. Transfer to a large baking or casserole dish and bake for 30 minutes. Stir and bake for 20 minutes more. Stir and bake for 10 minutes. Sprinkle with parsley and serve hot.

Notes

  • Thank you so much to Laurie Ryan for sharing her version of this wild rice recipe with me, an adaptation of Mary Jo Van Dell’s original recipe.

Nutrition Information

Serving 1 Calories 345kcal (17%) Carbohydrates 36g (12%) Protein 12g (24%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 8g Cholesterol 46mg (15%) Sodium 218mg (9%) Fiber 17g (68%) Sugar 4g (8%)

Nutrition Facts

Serving: 10to 12 servings

Amount Per Serving

Calories 345

% Daily Value*

Serving 1
Calories 345kcal 17%
Carbohydrates 36g 12%
Protein 12g 24%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 8g 47%
Cholesterol 46mg 15%
Sodium 218mg 9%
Fiber 17g 68%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.