"...I’d love to share the best ‘casserole’ you’ll ever taste! As a consultant, I created this fabulous and simple recipe for the Minnesota Cultivated Wild Rice Council many years ago and have been asked for the recipe every single time someone has tasted it! (You could substitute ground beef or ground turkey for the Italian sausage if you wish.)”
**2023 WECN Casserole Contest Winner**
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Ingredients
- 1 lb bulk Italian sausage hot or mild
- 1/2 cup diced onion
- 1 9–10 oz pkg frozen chopped spinach thawed and squeezed dry
- 4 cups shredded Italian blend or pizza blend cheese divided
- 2 eggs lightly beaten
- 1/2 tsp dried Italian seasoning
- 3–4 cups cooked wild rice do not overcook
- 1 20–26 oz jar prepared marinara or spaghetti sauce
- 1 16–20 oz jar prepared Alfredo sauce
- Fresh basil chiffonade optional as garnish
Ingredients
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Instructions
- In large non-stick skillet over medium-high heat, partially brown the sausage; add onion and stir and cook until sausage is no longer pink; let it cool slightly. Stir in spinach, 1 cup cheese, eggs, Italian seasoning, and wild rice; set aside.
- In the bottom of greased 9-x-13-inch baking dish, spread a thin layer of marinara sauce. Top with half of the wild rice mixture, half of the marinara sauce, and half of the Alfredo sauce, spreading each layer evenly. Sprinkle with 1-1/2 cups cheese and layer once again with the remaining wild rice mix, marinara, Alfredo, and cheese.
- Bake uncovered at 375 degrees for approx. 35–45 minutes, until cheese is beginning to brown and pan is heated through. Let sit approx. 10 minutes before cutting into squares. Garnish with basil chiffonade.
Recipe Notes
Note: Freezes well after baking. Thaw before reheating in moderate oven.
Recipe courtesy of Ann Noble, Hayward, WI.
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