Pork and Wild Rice Casserole

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

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.

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

Categories

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