brunch rice cassarole

Roswell, GA
Updated on Jan 21, 2012

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 1
    Cook rice according to package directions.
  • Step 2
    In a fry pan, brown sausagee and onion. Add chicken broth, mushrooms and cubed eggplant. Stir frequently until eggplant begins to soften.
  • Step 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.
  • Step 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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