brunch rice cassarole
Men will love this addition to the breakfast table. Wild Rice, Eggplant, Sausauge!
prep time
15 Min
cook time
35 Min
method
---
yield
6 serving(s)
Ingredients
- 1 box uncle ben's original long grain & wild rice
- 1 pound ground hot sausage
- 1 medium freshly chopped onion
- 1 cup freshly sliced mushrooms
- 1 cup chopped eggplant
- 1 package dehyrated (knorr's) vegetable soup mix
- 1 cup half & half or milk
- 1 can water chestnuts, chopped or sliced
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- - fresh parsley
How To Make brunch rice cassarole
-
Step 1Cook rice according to package directions.
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Step 2In a fry pan, brown sausagee and onion. Add chicken broth, mushrooms and cubed eggplant. Stir frequently until eggplant begins to soften.
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Step 3Add cooked rice to sausage mixutre, along with dried vegetable soup mixture, cream, water chestnuts and half of the shredded cheese. Sauce should thicken.
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Step 4Transfer to a greased cassarole and sprinkle top with remaining cheese. Baked on 375 degrees for 30 minutes. Garnish with fresh parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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