brunch rice cassarole

★★★★★ 1
zeeteca avatar
By Leslie Coleman
from Roswell, GA

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

★★★★★ 1
serves 6
prep time 15 Min
cook time 35 Min

Ingredients For brunch rice cassarole

  • 1 box
    uncle ben's original long grain & wild rice
  • 1 lb
    ground hot sausage
  • 1 md
    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
    water chestnuts, chopped or sliced
  • 1 c
    chicken broth
  • 1 c
    shredded cheddar cheese
  • fresh parsley

How To Make brunch rice cassarole

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

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