Brunch Rice Cassarole

Leslie Coleman

By
@zeeteca

Men will love this addition to the breakfast table. Wild Rice, Eggplant, Sausauge!

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
15 Min
Cook:
35 Min

Ingredients

1 box
uncle ben's original long grain & wild rice
1 lb
ground hot sausage
1 medium
freshly chopped onion
1 c
freshly sliced mushrooms
1 c
chopped eggplant
1 pkg
dehyrated (knorr's) vegetable soup mix
1 c
half & half or milk
1 can(s)
water chestnuts, chopped or sliced
1 c
chicken broth
1 c
shredded cheddar cheese
fresh parsley

Step-By-Step

1Cook rice according to package directions.
2In a fry pan, brown sausagee and onion. Add chicken broth, mushrooms and cubed eggplant. Stir frequently until eggplant begins to soften.
3Add cooked rice to sausage mixutre, along with dried vegetable soup mixture, cream, water chestnuts and half of the shredded cheese. Sauce should thicken.
4Transfer to a greased cassarole and sprinkle top with remaining cheese. Baked on 375 degrees for 30 minutes. Garnish with fresh parsley.

About this Recipe