- 1 c. wild rice
- 2 c. water
- 3 slices toast
- 1 1/4 c. chopped onion
- 4 tbls. butter
- 1 1/4 c. diced celery
- 2 cans chicken and rice soup
- 8 oz. can mushrooms
- 1 lb. pork sausage, cooked and drained
- 1/2 tsp. sage
- salt and pepper
| Wash wild rice for five minutes. Add water. Bring to a boil and simmer for 40 minutes. Cut toast into size of croutons. Brown onion lightly in butter. Par boil celery lightly and add to butter. Mix all ingredients. Pour into a lightly greased casserole with a close fitting lid or foil. Bake at 350 for 1 1/2 hours. If becomes too dry, add a little water or milk.
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