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Sausage and Wild Rice Casserole

From the kitchen of Dylan Dam, Associate Attorney

This recipe came down to Dylan from Eric Rasmussen, a cousin of Dylan's grandfather. Eric was a farmer in central Nebraska and served as a state senator in the Nebraska Legislature in the 1960s. Eric passed away when Dylan was young, but he had the chance to meet him a few times. "I remember Eric being a warm and friendly person," said Dylan. "This recipe of his is simple, and it serves as a great side dish for Thanksgiving or any other meal throughout the year.


  • ½ pound sausage, browned and drained; reserve 3 tablespoons of fat

  • 1 ½ cups cooked wild rice

  • ½ cup chopped celery

  • ½ teaspoon Worcestershire sauce

  • ¼ cup chopped onion

  • 1 teaspoon salt

  • 2 tablespoons sherry

  • 1 can cream of mushroom soup combined with ½ can water

  • Parmesan cheese, or your other favorite cheese


Combine. Place in greased glass baking dish. Pour cream of mushroom soup and water mixture over mixture. Grate cheese over the top. Bake 45 minutes at 350 degrees.

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