From a 1981 Southern Living edition. Yummy for breakfast or dinner. I prefer it without the ground beef. Think ahead if you choose to refrigerate overnight. You may bake this without refrigerating overnight; bake, uncovered, at 300 degrees for 20 minutes or until hot. I like a little green pepper in mine too. Consider using spicy sausage or adding in some cayenne and garlic. Great on a breakfast buffet.

Ingredients

8 serv.

(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, drained1
(8 ounce) can water chestnuts, drained and sliced1
tablespoons soy sauce↗3
(2 3/4 ounce) package sliced almonds↗1
lemon slice (optional)
parsley sprig (optional)

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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