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Andouille Sausage, Squash and Wild Rice Casserole
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Prep Time:
25 minutes
Total Time:
2 hours 30 minutes
Ingredients:
  • 1 cup uncooked wild rice
  • 2 1/2 cups water
  • 2 cups cubed (1/2-inch) butternut squash (about 10 oz)
  • 1 link smoked andouille sausage (from 13.5-oz package), cut in half lengthwise, then crosswise into 1/4-inch slices
  • 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium
  • 3/4 cup shredded Asiago cheese (3 oz)
  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon black pepper
  • 2 teaspoons butter
  • 1/3 cup crushed oval buttery crackers (10 crackers)
  • 1/4 cup shredded Asiago cheese (1 oz)
  • 1 green onion, chopped
Instructions:
  • In a 2-quart saucepan, bring rice and water to a boil while stirring occasionally. Then, cover, simmer on low heat for 40 to 50 minutes until tender, and drain off any excess water.
  • Preheat oven to 350°F. Grease a 2-quart round or oval casserole dish with cooking spray. In a large bowl, combine all remaining ingredients for the casserole. Add rice to the mixture and transfer everything into the casserole dish.
  • Microwave the butter in a small bowl until melted, about 20 seconds on High. Stir in the crushed crackers and sprinkle over the rice mixture.
  • Bake for 1 hour and 10 minutes until squash is tender. If topping browns too quickly, cover with foil. Remove from oven, top with 1/4 cup cheese and green onion, and let sit for 10 minutes before serving.

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