Pork and Wild Rice Casserole
Description
This creamy wild rice and pork sausage casserole with bacon, celery, mushrooms, and parsley is a delicious way to use wild rice.
Ingredients
•
2 cups uncooked wild rice
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6 cups water
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6 slices bacon
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4 pounds ground pork
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2 tablespoons butter
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1 medium onion, chopped
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1/2 cup celery, chopped
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1/2 cup flour
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3 1/2 cups half and half
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1 (18 ounce) can ready-to-serve cream of mushroom soup
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1 (8 ounce) can sliced mushrooms, drained, liquid reserved
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1 cup slivered almonds
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1 (2 ounce) jar diced pimento
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1/4 cup chopped fresh parsley
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salt and ground black pepper to taste
Directions
1
Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
5
Transfer into a 9x13-inch casserole dish. Bake in the preheated oven for 40 minutes.