brunch rice cassarole
(1 rating)
Men will love this addition to the breakfast table. Wild Rice, Eggplant, Sausauge!
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
35 Min
Ingredients For brunch rice cassarole
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1 boxuncle ben's original long grain & wild rice
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1 lbground hot sausage
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1 mdfreshly chopped onion
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1 cfreshly sliced mushrooms
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1 cchopped eggplant
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1 pkgdehyrated (knorr's) vegetable soup mix
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1 chalf & half or milk
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1 canwater chestnuts, chopped or sliced
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1 cchicken broth
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1 cshredded cheddar cheese
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fresh parsley
How To Make brunch rice cassarole
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1Cook rice according to package directions.
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2In a fry pan, brown sausagee and onion. Add chicken broth, mushrooms and cubed eggplant. Stir frequently until eggplant begins to soften.
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3Add cooked rice to sausage mixutre, along with dried vegetable soup mixture, cream, water chestnuts and half of the shredded cheese. Sauce should thicken.
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4Transfer to a greased cassarole and sprinkle top with remaining cheese. Baked on 375 degrees for 30 minutes. Garnish with fresh parsley.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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