Brunch Rice Cassarole

Leslie Coleman


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


★★★★★ 1 vote

15 Min
35 Min


  • 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


  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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