Pioneer Woman Wild Rice Casserole

Pioneer Woman Wild Rice Casserole is made with a box of long grain and wild rice mix, savory breakfast sausage, onion, carrots, celery, fresh mushrooms, and cream of mushroom soup. The result is a rich, comforting side dish with a delicious balance of fluffy rice, meaty sausage, and tender vegetables. It is the perfect accompaniment to a Thanksgiving turkey or a festive holiday roast.

Try More Recipes:

• Pioneer Woman Strawberry Jam
• Pioneer Woman Turkey Noodle Soup Recipe
• Pioneer Woman Tomato Tart

🤎 Why You Will Love This Wild Rice Casserole:

• Elevates a Pantry Staple: This recipe takes a simple box of wild rice mix and transforms it into something special. By adding fresh vegetables and savory sausage, it tastes like a “from-scratch” meal with half the effort.
• The Sausage is the Secret: Many rice casseroles are bland, but the breakfast sausage changes everything. It adds a rich, savory, and slightly spicy flavor that permeates every grain of rice.
• Incredible Textures: You get the softness of the long-grain rice, the nutty chew of the wild rice, and the tender bite of the carrots and celery. It is never mushy or boring to eat.
• Perfect for Holiday Stress: You can assemble this entire dish the day before Thanksgiving or Christmas. On the big day, you just pop it in the oven, saving you precious time and counter space.

🧅 Pioneer Woman Wild Rice Casserole Ingredients

For the Base:

• 1 box (6 ounces) long grain and wild rice mix (including the seasoning packet)
• 1 pound breakfast sausage (mild or hot)
• 1 tablespoon butter (optional, if needed for sautéing)
• 1 medium onion, diced
• 2 stalks celery, diced
• 2 large carrots, peeled and diced
• 8 ounces fresh mushrooms, chopped

For the Liquid & Binder:

• 1 can (10.5 ounces) condensed cream of mushroom soup
• 1 1/2 cups chicken broth (low sodium is best)
• 1/4 cup water

🍲 How To Make Pioneer Woman Wild Rice Casserole

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish or a 9×13-inch baking pan with butter or cooking spray.
2. Brown the sausage: In a large skillet or Dutch oven over medium-high heat, cook the breakfast sausage. Use a spoon to break it up into small crumbles as it cooks. Once browned completely, remove the sausage with a slotted spoon and set it aside on a plate.
3. Sauté the vegetables: Keep about 1 tablespoon of the sausage grease in the pan (drain the rest if it is very greasy). Add the diced onion, carrots, celery, and mushrooms. Cook for 5-7 minutes until the vegetables are soft and the onions are translucent.
4. Combine the ingredients: Add the cooked sausage back into the pan with the vegetables. Pour in the raw rice and the seasoning packet from the box. Stir well to combine.
5. Add liquids: Stir in the cream of mushroom soup, chicken broth, and water. Mix until everything is evenly distributed and creamy.
6. Bake the casserole: Pour the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil. Bake for 1 hour to 1 hour and 15 minutes. The liquid should be absorbed, and the rice should be tender.

💭 Recipe Tips

• Don’t Cook the Rice First: You do not need to boil the rice before adding it to the pan. It cooks perfectly in the liquid inside the oven. If you precook it, the casserole will turn into mush.
• Chop Veggies Evenly: Try to dice your carrots, celery, and onions into similar small sizes (a “mirepoix”). This ensures they cook at the same rate and you get a bit of everything in each bite.
• Check the Moisture: Ovens vary. Check the casserole at the 1-hour mark. If the rice is still crunchy but the liquid is gone, add a splash of water or broth, cover, and bake for another 10 minutes.
• Customize the Sausage: Ree Drummond often uses mild breakfast sausage, but if you want a kick, use “Hot” or “Spicy” sausage. It adds a wonderful depth of flavor to the rice.

🍗 What To Serve With Wild Rice Casserole?

This casserole is a heavy-hitter on the holiday table it is the classic partner for Roasted Turkey at Thanksgiving or a Prime Rib Roast at Christmas. However, it is also great for a regular Sunday dinner served alongside pork chops or roasted chicken thighs. Because it has meat and veggies inside, it can even serve as a main course with a side salad.

🎚 How To Store Leftovers Wild Rice Casserole?

• Refrigerate: Allow the casserole to cool completely cover it tightly with foil or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
• Freeze: This dish freezes surprisingly well you can freeze it baked or unbaked. Wrap the casserole dish tightly in plastic wrap and then foil. It will last for up to 3 months. Thaw in the fridge overnight before baking or reheating.

🥵 How To Reheat Leftovers Wild Rice Casserole?

Rice casseroles tend to dry out in the refrigerator because the rice continues to absorb moisture. The secret to reheating is adding a little liquid back in.

1. In the Oven (Best for Large Portions) This method keeps the texture consistent and prevents the rice from becoming gummy.

• Preheat: Set your oven to 350°F (175°C).
• Moisten: Pour about 1/4 cup of chicken broth or water over the casserole.
• Cover: Cover the dish tightly with aluminum foil. This creates steam which softens the rice.
• Bake: Heat for 20 to 25 minutes, or until the casserole is hot and steaming in the center.

2. In the Microwave (Fastest Method)

• Prep: Place a single serving in a microwave-safe bowl.
• Moisten: Drizzle a tablespoon of broth or water over the rice. Break up any large clumps with a fork.
• Cover: Cover with a damp paper towel or a microwave-safe lid.
• Heat: Microwave on high for 1 minute. Stir well, then heat for another 30-60 seconds until hot.

FAQs

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• Jamie Oliver Pommes Anna
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📊 Wild Rice Casserole Nutrition Facts

Serving Size: 1 cup

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 950mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 14g

Pioneer Woman Wild Rice Casserole

Recipe by Imen DridiCourse: Dinner, Lunch, MainCuisine: AmericanDifficulty: Beginner

Servings

8-10

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Calories

380

kcal

Pioneer Woman Wild Rice Casserole is made with a box of long grain and wild rice mix, savory breakfast sausage, onion, carrots, celery, fresh mushrooms, and cream of mushroom soup. The result is a rich, comforting side dish with a delicious balance of fluffy rice, meaty sausage, and tender vegetables. It is the perfect accompaniment to a Thanksgiving turkey or a festive holiday roast.

Ingredients

• 1 box (6 ounces) long grain and wild rice mix (including the seasoning packet)

• 1 pound breakfast sausage (mild or hot)

• 1 tablespoon butter (optional, if needed for sautéing)

• 1 medium onion, diced

• 2 stalks celery, diced

• 2 large carrots, peeled and diced

• 8 ounces fresh mushrooms, chopped

• For the Liquid & Binder:

• 1 can (10.5 ounces) condensed cream of mushroom soup

• 1 1/2 cups chicken broth (low sodium is best)

• 1/4 cup water

Directions

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish or a 9×13-inch baking pan with butter or cooking spray.
• Brown the sausage: In a large skillet or Dutch oven over medium-high heat, cook the breakfast sausage. Use a spoon to break it up into small crumbles as it cooks. Once browned completely, remove the sausage with a slotted spoon and set it aside on a plate.
• Sauté the vegetables: Keep about 1 tablespoon of the sausage grease in the pan (drain the rest if it is very greasy). Add the diced onion, carrots, celery, and mushrooms. Cook for 5-7 minutes until the vegetables are soft and the onions are translucent.
• Combine the ingredients: Add the cooked sausage back into the pan with the vegetables. Pour in the raw rice and the seasoning packet from the box. Stir well to combine.
• Add liquids: Stir in the cream of mushroom soup, chicken broth, and water. Mix until everything is evenly distributed and creamy.
• Bake the casserole: Pour the mixture into the prepared baking dish. Cover the dish tightly with aluminum foil. Bake for 1 hour to 1 hour and 15 minutes. The liquid should be absorbed, and the rice should be tender.

Notes

• Don’t Cook the Rice First: You do not need to boil the rice before adding it to the pan. It cooks perfectly in the liquid inside the oven. If you precook it, the casserole will turn into mush.
  Chop Veggies Evenly: Try to dice your carrots, celery, and onions into similar small sizes (a “mirepoix”). This ensures they cook at the same rate and you get a bit of everything in each bite.
  Check the Moisture: Ovens vary. Check the casserole at the 1-hour mark. If the rice is still crunchy but the liquid is gone, add a splash of water or broth, cover, and bake for another 10 minutes.
  Customize the Sausage: Ree Drummond often uses mild breakfast sausage, but if you want a kick, use “Hot” or “Spicy” sausage. It adds a wonderful depth of flavor to the rice.