Brunch Rice Cassarole

Leslie Coleman


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


★★★★★ 1 vote

15 Min
35 Min


Add to Grocery List

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

How to Make Brunch Rice Cassarole


  • 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.

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