Baked Sausage and Wild Rice

2 pounds bulk pork sausage
1 medium onion, chopped
2 cups wild rice, cooked
2 cup regular rice, cooked
1/2 cup (2 ounces) Swiss cheese
1-1/2 cups milk
1 small green pepper, chopped
One 10-3/4 ounce cream of chicken soup
One 4-ounce can mushroom stems and pieces
One 2-ounce jar diced pimientos, drained
1/4 cup toasted almonds, sliced

Preheat oven to 350F. Cook and stir sausage and onion in Dutch oven until sausage is brown. Drain. Stir in remaining ingredients, except almonds. Pour into an ungreased casserole. Cover and bake 45 to 50 minutes until center is bubbly. Stir and sprinkle with almonds. Garnish with parsley If desired.

Serves 6.

Return To:

Cajun Country -- New Iberia, Louisiana