Sausage And Wild Rice Casserole

• 1 (6-ounce) package long-grain and wild rice mix (we tested with Uncle Ben's)
• 1 pound hot ground pork sausage
• 1 pound ground beef
• 1 large onion, chopped
• 1 (8-ounce) package sliced fresh mushrooms
• 1 (8-ounce) can sliced water chestnuts, drained
• 1/3 cup chopped fresh parsley
• 3 tablespoons soy sauce
• 1 (2.25-ounce) package sliced natural almonds (1/2 cup)

1. Cook rice mix according to package directions.
2. Cook sausage and ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Cook onion and mushrooms in same skillet over medium heat 7 minutes or until tender, stirring occasionally.
3. Combine rice, sausage and beef, onion and mushrooms, water chestnuts, parsley, and soy sauce; stir well. Spoon mixture into an ungreased 13" x 9" baking dish. Cover and chill casserole overnight.
4. Remove from refrigerator, and let stand at room temperature 30 minutes. Sprinkle with almonds. Bake, uncovered, at 350u0b0 for 40 minutes or until thoroughly heated.
5. Note: You don't have to refrigerate the casserole overnight. Just spoon it into the baking dish and bake, uncovered, at 350u0b0 for 20 minutes or until heated.

longgrain, sausage, ground beef, onion, mushrooms, water chestnuts, parsley, soy sauce, natural almonds

Taken from www.myrecipes.com/recipe/sausage-wild-rice-casserole-1 (may not work)