Andouille Sausage, Squash And Wild Rice Casserole

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  • 1 cup uncooked wild rice
  • cups water
  • 2 cups cubed ½-inch butternut squash (about 10 oz)
  • 1 link smoked andouille sausage from 13.5-oz package, cut in half lengthwise, then crosswise into ¼-inch slices
  • 1 can 10¾ oz condensed 98% fat-free cream of chicken soup with 30% less sodium
  • ¾ cup shredded Asiago cheese 3 oz
  • ½ cup reduced-fat sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rubbed sage
  • ¼ teaspoon black pepper


  • 2 teaspoons butter
  • cup crushed oval buttery crackers 10 crackers
  • ¼ cup shredded Asiago cheese 1 oz
  • 1 green onion chopped


  • In 2-quart saucepan, heat rice and water to boiling, stirring occasionally.
  • Reduce heat to low; cover and cook 40 to 50 minutes or until tender.
  • Drain off excess water.
  • Heat oven to 350°F.
  • Spray 2-quart round or oval casserole with cooking spray.
  • In large bowl, mix remaining casserole ingredients.
  • Stir in rice; spoon into casserole.
  • In small microwavable bowl, microwave butter uncovered on High about 20 seconds or until melted.
  • Stir in crushed crackers; sprinkle over rice mixture.
  • Bake uncovered about 1 hour 10 minutes or until squash is just tender when pierced with fork.
  • (If topping browns too quickly, loosely cover casserole with foil.
  • ) Remove from oven.
  • Sprinkle with ¼ cup cheese and the green onion.
  • Let stand 10 minutes before serving.

Notes / Tips / Wine Advice:

Make it ahead

You can make all or part of this casserole ahead. If you like, cook the wild rice the day ahead, and then mix up the casserole in minutes. Or make the casserole the day ahead and add the topping just before baking.


Cooking 1 cup wild rice makes about 4 cups cooked rice. If you like, use canned wild rice to shave time from making this casserole.

Nutritional Information

Calories: 500 kcal