Pork and Wild Rice Casserole

This creamy wild rice and pork sausage casserole with bacon, celery, mushrooms, and parsley is a delicious way to use wild rice.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 598 Calories

Ingredients

• 2 tablespoons butter
• 6 slices bacon
• salt and ground black pepper to taste
• 6 cups water
• 1 medium onion, chopped
• 1 cup slivered almonds
• 2 cups uncooked wild rice
• 4 pounds ground pork
• 1 (18 ounce) can ready-to-serve cream of mushroom soup
• 1 (8 ounce) can sliced mushrooms, drained, liquid reserved
• 1 (2 ounce) jar diced pimento
• 0.25 cup chopped fresh parsley
• 0.5 cup flour
• 0.5 cup celery, chopped
• 3.5 cups half and half

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.

Step 3

Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.

Step 4

Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper.

Step 5

Transfer into a 9x13-inch casserole dish. Bake in the preheated oven for 40 minutes.