Savory Wild Rice Casserole

• 3 cups water
• 1 cup uncooked wild rice
• 1/4 teaspoon salt
• 1 pound bulk pork sausage
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) chicken broth
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 teaspoon rubbed sage

1. In a saucepan, combine water, rice and salt; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in a skillet, cook sausage and onion until meat is no longer pink; drain. Add broth, soup, mushrooms, water chestnuts, sage and rice. Transfer to a greased 3-qt. baking dish. Bake, uncovered, at 350u0b0 for 45-50 minutes or until heated through.

water, wild rice, salt, pork sausage, onion, chicken broth, condensed cream, mushroom stems, water chestnuts, sage

Taken from www.tasteofhome.com/recipes/savory-wild-rice-casserole/ (may not work)