Crunchy Sausage Casserole

• 1 (6 ounce) package long grain and wild rice blend
• 1 lb bulk pork sausage
• 1 lb ground beef
• 1 large onion, chopped
• 1 (8 ounce) can sliced mushrooms, drained
• 1 (8 ounce) can water chestnuts, drained and sliced
• 3 tablespoons soy sauce
• 1 (2 3/4 ounce) package sliced almonds
• lemon slice (optional)
• parsley sprig (optional)

1. Cook rice mix to pkg directions and set aside.
2. Cook sausage, ground beef, and onion over medium heat until browned, stirring to crumble. Drain off drippings. Add rice, mushrooms, water chestnuts and soy sauce; stir well. Spoon into ungreased 2 quart casserole. Cover and refrigerate overnight.
3. Remove from refrigerator, and allow to sit at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered at 325 for 50 minutes or until heated through.
4. Garnish with lemon and parsley.

long grain, pork sausage, ground beef, onion, mushrooms, water chestnuts, soy sauce, almonds, lemon slice, parsley

Taken from www.food.com/recipe/crunchy-sausage-casserole-324873 (may not work)