Wild Rice with Sausage and Potato Casserole

Looking for a casserole to feed some hungry fishermen/fisherwomen this weekend?  Try this hearty dish with sausage, potatoes, cheese, and wild rice. Pair with a delicious green salad made with roasted cherries.

 Wild Rice with Sausage and Potato Casserole 

Sausage With Wild Rice Breakfast Casserole 

Cook's Notes: This hearty brunch dish loaded with sausage, potatoes, wild rice , and cheesy goodness welcomes your guests to a holiday gathering. It can be assembled the night before making it easy to bake the next day. As a time saver make the wild rice and sausage ahead and chop peppers, onions, and garlic. Cover and refrigerate until the next day. 2 teaspoons of Elote seasoning can be substituted for parsley and Italian herbs adding more of a 'kick' to the dish. 

The recipe serves 8-10.
Ingredients:

• 4 cups diced red potatoes, 1-inch cubes
• 2-1/2 cups cooked wild rice
• 3 cups cooked sweet Italian Sausage, drained, and crumbled (about 1-1/2 lbs.)
• 2 tablespoons olive oil
• 2/3 cup of each red and green pepper, diced
• 1-1/2 cups sweet onions, diced
• 3 garlic cloves, minced
• 2 teaspoons parsley flakes
• 2 teaspoons Italian herbs
• 8 large eggs
• 1/2 cup 2% milk
• 1 teaspoon dry mustard
• 3 cups grated sharp cheddar cheese, divided

Directions:

• Bring water to a boil, add potatoes and cook 12 minutes until fork tender but not mushy, drain.
• Heat oil in a large skillet. Sauté diced peppers and onions for about 3 minutes. Add in garlic, and sauté 1 minute longer. Add in cooked potatoes, cooked sausage, spices, wild rice, and 1-1/2 cups of cheese. Mix well and cook for 1 minute longer.
• Use a blender and combine eggs. dry mustard, spices, and milk.
• Grease a 13 x 9 pan. Place the sausage/potato mixture on the bottom of the pan. Pour egg/milk mixture evenly over the sausage mixture. Sprinkle with the remaining cheese. 
• Bake the dish uncovered at 350 degrees for 30 minutes or until eggs are set. Let rest 5 minutes before cutting.

Balsamic Grilled Cherries with Blueberries and Mixed Greens

Recipe adapted from twopeasandtheirpod.com

Roasted cherries can be made ahead. 
Ingredients:

• 2 cups cherries pitted and halved or substitute frozen pitted dark cherries
• 2 tablespoons prepared lite Balsamic Dressing or 1-2 tablespoons dark balsamic vinegar (use good quality) 
• 3/4 cup prepackaged candied walnuts or pecans
• 8-10 cups mixed salad greens
• 1 cup red onion, diced
• 1 pint of blueberries, rinsed and patted dry on a paper towel
• 2 cups sliced cucumbers
• 4 ounces crumbled goat cheese
• Prepared Lite Balsamic Dressing to finish off the salad or make your own balsamic dressing

Directions:

• Place the pitted cherries in a bowl. Add 2 tablespoons of balsamic dressing or 1-2 tablespoons dark balsamic vinegar to cherries and toss well. 
• Place cherries on a grill pan or tray, grill until tender, about 5 minutes. Use a spatula to occasionally turn cherries.
• Cherries can also be roasted in the oven at 400 degrees for 8 minutes on a parchment-lined rimmed sheet.
• Place roasted cherries on a paper towel. In a large bowl, add greens, grilled/roasted cherries, blueberries, goat cheese, red onion, sliced cucumbers, and candied walnuts. Drizzle with prepared balsamic dressing and serve immediately.

MINNESOTA BOUND

MAY THE FISH BE WITH YOU