- 1 lb sliced mushrooms
- 2 medium onions, chopped
- 2 cups wild rice, uncooked
- 1/4 cup flour
- 1/2 cup heavy cream
- 2 1/2 cups condensed chicken broth (may use chicken bouillon)
- Pinches of oregano, thyme, marjoram
- Salt to taste
- 1/4 tspn pepper
- Tabasco (optional)
- 1/2 cup toasted, slivered, blanched almonds
Saute sausage meat or sausage links. Drain sausage on paper towels and break into small pieces. Saute mushrooms and onions in sausage fat, then add the cooked sausage.
Mix flour with cream. ("Don't have even a suspicion of a lump. One lump is like trumping a partner's ace. Unforgiveable.") Add chicken broth and cook until thickened. Season with a generous pinch of oregano, thyme, and marjoram, and the salt and pepper.
Combine with wild rice, sausages, and vegetables. Mix and toss together. Jazz up seasonings with Tabasco if that appeals, and additional seasonings to taste.
Pour into large casserole. Bake at 350 degrees for 25 to 30 minutes. It should bubble. Sprinkle 1/2 almonds around the rim for serving. If made ahead and not baked immediately, add a little more chicken stock before baking. Serves 12 to 15.
More "Lost" Casserole RecipesAmarillo Tomato Casserole with Cheddar Cheese (1979)
Oven-Baked Chicken Hash (1963)
(Origin - "Delicioso - Cooking South Texas Style" by the Junior League of Corpus Christi, Texas, 1982. Recipe by Mrs Walter Norris and Mrs James L Hopkins.)
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