This sausage wild rice casserole is packed with flavor and makes a satisfying side dish or a simple main course. It’s made with pork sausage, a wild and long grain rice mix, mushrooms, sliced almonds, and creamy mushroom soup—all budget-friendly pantry and fridge staples.
Jump to:
This casserole is an easy way to use up ingredients like canned cream of mushroom soup or that half-bag of almonds in the back of your fridge. Whether you’re meal prepping or feeding a hungry crew, this hearty bake checks all the boxes.
What’s great about this recipe
- Simple and filling: This casserole works as a complete meal or a hearty side dish.
- Flexible ingredients: Uses pantry staples and easy substitutions for what you have on hand.
- Great for leftovers: Refrigerates and reheats well, making it a great prep-ahead option.
- Big flavor, low fuss: With sausage, mushrooms, and a creamy base, this dish delivers satisfying comfort with minimal effort.
Ingredients you’ll need
🍖 Sausage – We use bulk pork sausage (no casing). You can also use breakfast or Italian sausage—just remove the casings first.
🍚 Wild and Long Grain Rice Mix – A boxed or bagged mix with wild rice and long grain white rice works perfectly here.
🍄 Mushrooms – White button mushrooms are great, but baby bella (cremini) or a mix will also work.
🥕 Produce – Onion, celery, garlic, and fresh sage help round out the flavor.
🧂 Seasoning – Just salt and pepper are needed since the sausage and soup bring a lot of flavor.
🫒 Oil – Olive oil or any sauté-friendly oil for cooking.
🥫 Pantry – Chicken broth, canned cream of mushroom soup, and sliced almonds. Use low-sodium options if you're watching salt.
📖 See the recipe card for quantities and preparation.
How to make sausage wild rice casserole
- Start the rice: Bring chicken broth to a boil. Add the rice mix and salt, cover, and simmer for 25 minutes or until tender. Stir occasionally at the beginning, then only once or twice while cooking.
- Toast the almonds: Toast sliced almonds in a non-stick skillet over medium heat for 5–6 minutes, shaking the pan often. Set aside.
- Cook the vegetables: Heat oil in a large skillet. Sauté the onions, mushrooms, and celery over medium heat for 7–10 minutes until soft. Add garlic and cook for 1 minute more.
- Brown the sausage: Raise heat to medium-high, add sausage, and cook for 5–6 minutes until browned. Break up large pieces as it cooks.
- Add flavor: Lower heat, stir in toasted almonds and fresh sage, and cook for another 3–5 minutes until sausage is fully cooked. Turn off heat.
- Assemble the casserole: Preheat the oven to 350°F. If the pan is large enough, mix in the rice, black pepper, and cream of mushroom soup. Otherwise, transfer to a large bowl and combine.
- Bake: Spray a 1.5-quart baking dish with cooking spray. Add the mixture and bake for 30–35 minutes until golden on top and 165°F internal temperature.
- Garnish and rest: After baking, let it rest for 5–10 minutes before serving to let it set. Garnish with a little chopped fresh sage for color and flavor.
Substitutions and variations
Sausage: Use breakfast sausage, Italian sausage, or any ground pork sausage. If using links, remove the casings. Turkey sausage is a great alternative if you want to cut back on fat—just make sure it’s well-seasoned.
Mushrooms: Try baby bella or a mix of mushrooms if you want a deeper flavor.
Soup: Use low-sodium cream of mushroom soup if you're watching salt. You can also substitute cream of chicken if preferred.
Almonds: If you’re out, you can omit the almonds or replace them with chopped pecans or walnuts for a different texture and crunch.
Herbs: Fresh sage gives a great boost, but dried sage or thyme can be used as a backup.
Recipe tips and notes
- Start the rice first so it’s done by the time the sausage mixture is ready.
- Watch the almonds while toasting—they go from golden to burnt fast.
- Use low-sodium broth and soup if you’re sensitive to salt. Taste at the end before adding more.
- Prep everything before you start cooking—this recipe moves quickly once it’s underway.
Storing and Reheating Instructions
Refrigerate: Let the casserole cool completely. Portion into airtight containers and refrigerate for 3–4 days.
Freeze: Allow to cool completely before storing. Place portions in freezer-safe containers, leaving space at the top for expansion. Label with the contents and date. Freeze for up to 2–3 months.
Reheating: If frozen, thaw in the refrigerator overnight. Reheat in the microwave or in a covered non-stick skillet over medium-low heat until warmed through. Add a teaspoon or two of broth or water if needed to steam and restore moisture.
Food safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
Frequently asked questions
Yes! Assemble it ahead, cover, and refrigerate for up to a day. Add a few extra minutes to the bake time if cooking from cold.
Yes, wild rice is naturally gluten-free. Just double-check that the wild rice mix you're using contains only gluten-free ingredients—some blends may include barley or other grains. Also, verify the label on the cream of mushroom soup if you're cooking for someone with gluten sensitivity.
Toasting brings out their flavor and keeps them crunchy. It’s worth the extra few minutes, but you can skip this step if needed.
Wild rice isn’t technically rice—it’s a type of aquatic grass that produces long, dark grains. It has a chewy texture and a nutty flavor, which makes it a great addition to soups and casseroles where it holds its shape well during cooking.
This sausage wild rice casserole is satisfying on its own, but it also makes a great addition to a holiday table or weeknight dinner spread. If you’re looking for more ways to use wild rice, try our ham and wild rice soup or mushroom wild rice pilaf—both are full of flavor and easy to prepare. Craving more hearty sides? Check out our French onion roasted potatoes, chicken-flavored rice, or chestnut sausage stuffing for delicious options that pair well with everything from poultry to pork.
Join Us
Subscribe to our Newsletter to get the latest recipes, cooking tips, and kitchen inspiration delivered straight to your inbox. Don’t forget to follow us on social media for daily recipe ideas and more!
📖 Recipe
Sausage Wild Rice Casserole Recipe
Ingredients
- ½ cup Wild Rice Mix we used long grain white rice and wild rice combo
- 1¼ cup Chicken Broth
- ¼ teaspoon Salt
- ½ cup Sliced Almonds
- 1 tablespoon Olive Oil
- 8 ounces Mushrooms sliced (white button mushrooms or baby bellas/cremini work well)
- 1 Small Onion finely diced (white or yellow onion)
- 2 Celery Ribs sliced or diced
- 2-3 Garlic Cloves minced
- 16 ounces Pork Sausage roll, bulk, or casings removed (torn into small pieces)
- 1 tablespoon Fresh Sage minced (plus extra for garnish – optional)
- ¼ teaspoon Black Pepper
- 1 (10.5 ounce) Can Cream of Mushroom Soup
- Cooking Spray
Instructions
- Bring the chicken broth to a boil in a medium saucepan. Add the rice mix and salt. When the liquid is back to a boil, lower the heat to medium-low to low, cover, and simmer the rice for 25 minutes or until both are tender and the cooking liquid has been absorbed.
- Stir the rice a few times as it gets going to make sure it is not sticking to the bottom. Once the rice is covered stir only one or two times during the cooking time, then again at the end.
- In the meantime, place the almonds in a non-stick skillet over medium heat. Cook them gently for 5-6 minutes until golden. Shake the skillet often and keep an eye on them so they don’t burn. Remove the skillet from the heat.
- Heat the olive oil in a large skillet or saute pan over medium heat. When the oil is hot but not smoking add the onions, mushrooms, and celery. Cook gently for 7-10 minutes until the onions and mushrooms soften and any liquid has cooked out. Stir occasionally.
- Add the garlic, cook for 1 minute, stirring frequently.
- Next, raise the heat to medium-high and add the sausage. Cook, about 5-6 minutes to brown. Stir frequently and break up any large pieces with a wooden spoon or spatula.
- Lower the heat to medium-low and add the sliced almonds and sage, stir to combine. Continue cooking 3-5 minutes until the sausage is cooked through. Stir often. Turn off the heat.
- Preheat oven to 350°F
- Combine the sausage mixture, cooked rice, black pepper, and cream of mushroom soup, stir well.
- Spray a medium baking dish (1.5 quart) lightly with cooking spray. Add the sausage rice mixture. Bake for 30-35 minutes until the top is lightly golden brown, and the internal temperature is at least 165°F. Use an instant read thermometer to make sure.
Notes
- Use reduced sodium broth and cream of mushroom if you are sensitive to salt.
- There are a few components to this dish. I recommend starting the rice. Then, toasting the almond (give them your undivided attention). Finally, get the sausage mushroom mixture started. Everything should be ready around the same time.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply