Sausage and Wild Rice Casserole
If you’re looking for a comforting, flavor-packed holiday side dish that everyone at the table will love, this Sausage and Wild Rice Casserole is the one to make. It’s savory, creamy, and full of cozy fall flavors from the Italian sausage, earthy mushrooms, and aromatic herbs like sage and thyme.
This dish fits perfectly on a Thanksgiving or Christmas spread — hearty enough to hold its own next to turkey or ham, yet elegant enough for a festive dinner party. Plus, it’s a great make-ahead option for busy holiday cooking days and a real crowd pleaser.
What You’ll Need
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- 9×13 Baking Dish
- Skillet & Saucepan to cook the rice and sauce
- Uncle Ben’s long-grain and wild rice mix
- Ground Italian sausage (I used turkey sausage)– or links taken out of the casing. Italian or hot sausage will give this dish a little mild kick. Feel free to substitute breakfast sausage instead.
- Onion
- Mushrooms, sliced- I prefer baby portabella mushrooms, but any variety will work.
- Salt and pepper, to taste
For the sauce:
- Butter
- Flour
- Chicken broth or stock (vegetable, beef or turkey broth/stock can be used)
- Heavy cream or milk
- Fresh sage and thyme
How To Make It
Preheat the oven:
Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
Cook the rice:
Prepare the wild rice according to the package directions. Once cooked, transfer to a large mixing bowl.
Cook the sausage:
In a large skillet over medium-high heat, cook the sausage until browned and no longer pink. Drain off any excess fat, then add the sausage to the bowl with the rice.
Sauté the veggies:
In the same skillet, add the diced onion and sliced mushrooms. Sauté for 5–7 minutes, until soft and golden. Season with salt and pepper to taste, then add them to the bowl with the sausage and rice.
Make the creamy sauce:
Wipe out the skillet and melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
Slowly whisk in the chicken broth and heavy cream, stirring constantly until the sauce is smooth and thickened. Stir in the sage and thyme, and season again with salt and pepper.
Combine and bake:
Pour the sauce over the sausage mixture and stir until everything is well coated.
Transfer the mixture to your prepared baking dish and bake for 20 minutes, or until hot, bubbly, and golden around the edges.
Serve:
Let the casserole rest for a few minutes before serving. Garnish with a sprinkle of fresh herbs if desired.
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Tips & Variations
- Make ahead: Assemble the casserole a day in advance, cover, and refrigerate. Bake just before serving.
- Add crunch: Top with buttery breadcrumbs, French fried onions, almond slices or water chestnuts before baking for a little extra texture.
- Make it lighter: Swap the heavy cream for half and half or milk — it’ll still be creamy!
- Vegetarian option: Skip the sausage and add extra mushrooms or roasted butternut squash or sweet potatoes.
More Savory Sides
- The Best Stuffing (Dressing)
- Butternut Squash Mac and Cheese
- Green Bean Casserole
- Zucchini Squash Casserole
- Maple Roasted Acorn Squash
- Creamy Scalloped Potatoes
- Bacon Corn Casserole
- Extra Cheesy Mashed Potatoes
Cozy & Comforting
This Sausage and Wild Rice Casserole is everything you want in a holiday side: hearty, creamy, and full of flavor. It’s a little nostalgic, a little elevated, and always a crowd-pleaser. Whether you’re serving it alongside roast turkey or as a cozy weeknight meal on its own, it’s the kind of dish people ask you to make again and again.
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Creamy Sausage and Wild Rice Casserole
Equipment
Ingredients
Method
- Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
- Prepare the wild rice according to the package directions. Once cooked, transfer to a large mixing bowl.
- In a large skillet over medium-high heat, cook the sausage until browned and no longer pink. Drain off any excess fat, then add the sausage to the bowl with the rice.
- In the same skillet, add the diced onion and sliced mushrooms. Sauté for 5–7 minutes, until soft and golden. Season with salt and pepper to taste, then add them to the bowl with the sausage and rice.
- Wipe out the skillet and melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly whisk in the chicken broth and heavy cream, stirring constantly until the sauce is smooth and thickened. Stir in the sage and thyme, and season again with salt and pepper. Pour the sauce over the sausage mixture and stir until everything is well coated.
- Transfer the mixture to your prepared baking dish and bake for 20 minutes, or until hot, bubbly, and golden around the edges.
- Let the casserole rest for a few minutes before serving. Garnish with a sprinkle of fresh herbs if desired.
