Wild Rice and Sausage Breakfast Casserole - Lisa Althoff

Ingredients

• 1 box Uncle Ben’s Original Wild Rice blend
• 2 + Cups Wild/Brown rice blend
• 3 tubes Jimmy Dean pork sausage browned
• 3 Tbls butter
• 1 large Onion chopped
• 3 cans Cream of Chicken Soup
• 9 cups Water boiling
• 6 each Eggs scrambled

Instructions

1. Open box of Uncle Blends rice and pour rice into a measuring cup. Add enough wild rice and brown, Jasmine, or Basmati rice to total 3 cups. I use a 2/3 wild rice to 1/3 basmati or jasmine rice blend. Pour 9 cups water into a large pan and bring to a boil. Add rice, and seasoning packet from the wild rice box and cook until the rice is tender and liquid is mostly absorbed, approximately 50 min. (I cook my rice in my instant pot and cook the rice around 25-30 minutes. Follow the instructions for your instant pot) This cuts down cook time. DO NOT drain or rinse the rice when done cooking.
2. While the rice is cooking, melt the butter in a skillet and sauté onions, add sausage and brown with the butter and onions. I usually add two tubes, brown, then remove and add the third tube and brown.
3. Scramble 6 eggs, I do them in the microwave but can make in a skillet too.
4. Mix together the browned sausage, soup, rice, and eggs.
5. Bake at 350 degrees for 45-55 minutes.
6. I put this in a crock pot and cook for 1-2 hrs until hot. Do not over stir as it will get mushy but you will have to stir to get the middle hot.
7. If your family likes a little spice, you can substitute a tube of Spicy Jimmy Dean sausage.
8. This recipe can also be prepared ahead and frozen. You need to take out and thaw before cooking.