Pork Sausage & Wild Rice Hotdish
Ingredients:
3 c. cooked wild rice
1/2 t. rubbed sage (or 1/8 t. ground)
1 c. chopped onion
1 c. chopped celery
1 can (4oz.) mushrooms, drained
1 lb. pork sausage
1/4 c. flour
2 c. milk
4 T. butter, divided
1/2 c. bread crumbs
1/2 t. Worcestershire sauce
Stir in ideas:
1 c. corn
1 c. shredded cheddar
Instructions:
Fry pork sausage until brown, drain. Saute mushrooms, celery and onions in 2 T. butter until tender. Add flour and stir until smooth. Slowly add milk, stirring constantly until thick and smooth. To this add Worcestershire sauce, rice, and sausage. Place in a greased casserole and season to taste. Top with buttered bread crumbs (melt 2 T. butter and mix with 1/2 c. bread crumbs). Bake at 375 for 30 minutes.
Alternate EASY ingredients:
Omit:
2 T. butter, chopped onion, chopped celery, canned mushrooms, flour, and milk.
Instead add 1 can each:
cream of mushroom and cream of celery (with a little milk to rinse the cans out).
1 t. dried chopped onion
3 c. cooked wild rice
1/2 t. rubbed sage (or 1/8 t. ground)
1 c. chopped onion
1 c. chopped celery
1 can (4oz.) mushrooms, drained
1 lb. pork sausage
1/4 c. flour
2 c. milk
4 T. butter, divided
1/2 c. bread crumbs
1/2 t. Worcestershire sauce
Stir in ideas:
1 c. corn
1 c. shredded cheddar
Instructions:
Fry pork sausage until brown, drain. Saute mushrooms, celery and onions in 2 T. butter until tender. Add flour and stir until smooth. Slowly add milk, stirring constantly until thick and smooth. To this add Worcestershire sauce, rice, and sausage. Place in a greased casserole and season to taste. Top with buttered bread crumbs (melt 2 T. butter and mix with 1/2 c. bread crumbs). Bake at 375 for 30 minutes.
Alternate EASY ingredients:
Omit:
2 T. butter, chopped onion, chopped celery, canned mushrooms, flour, and milk.
Instead add 1 can each:
cream of mushroom and cream of celery (with a little milk to rinse the cans out).
1 t. dried chopped onion