Gluten-Free Sausage and Wild Rice Casserole Recipe
When each of my sisters got married, the day before the wedding, to begin all the wedding festivities my aunt would host a wedding brunch. She would host the bridal party, and it was the sweetest send off to wifehood. And she is a queen of hosting and always had a menu that felt heavenly. Scones with lemon curd, fresh seasonal fruit, bottomless coffee served in the sweetest teacups, Pavolva for desert and she would always make this sausage and wild rice casserole. So not only is it nostalgic, it is so delicious and has such a unique palette for a breakfast casserole. It pairs best with over easy eggs and sourdough toast and is comfort food to a T.
This is my go-to meal anytime we are invited for brunch, if I am making a meal for a friend, or if I want to make an easy weeknight meal (a cook once, eat twice meal at that!). It’s one of the best gluten-free casserole recipes (truly, I always get compliments and requests for the recipe). I love that it’s minimal ingredients, easy to get on the dinner table, the ultimate comfort food and truly one of my favorite gluten free dishes.
Why You Will Love This Recipe:
- Easy gluten-free casseroles: This delish recipe comes together with simple ingredients and minimal prep, making it perfect for  busy weeknights or holiday meal. And made with ingredients easily found at grocery stores.Â
- Full of flavor with Fresh Ingredients:Â Savory sage sausage, fresh herbs, tender vegetables, and seasoned wild rice create a delicious combination of warm, comforting flavors. They’ll make your taste buds sing!
- A delicious texture combination:Â The tender rice and vegetables are finished with crunchy toasted pecans for the perfect contrast.
- Perfect for gatherings:Â This easy recipe makes a generous 9×13-inch pan, making it ideal for feeding the entire family, potlucks, and holiday celebrations.
- Minimal cleanup:Â Everything bakes together in one dish, so you don’t have to worry about multiple pots and pans.
- Make-ahead friendly and great for meal prep:Â You can prepare the components ahead of time, making this an especially convenient side dish when you’re entertaining. Makes a great option for gluten-free freezer meals.Â
- A great holiday side:Â Obviously this recipe can be a main dish, but with the sage, wild rice, sausage, and pecans make this dish especially cozy for Thanksgiving, Christmas, or other fall and winter gatherings.
Ingredients:
- 1/2 cup pecans, chopped and toasted – Toasting the pecans brings out their natural buttery flavor and adds a delicious crunch to the finished rice. You can toast them in a dry skillet over medium-low heat for a few minutes, stirring frequently so they don’t burn.
- 1 pound sage sausage – Use your favorite ground sage sausage. The sausage adds savory flavor and pairs especially well with the herbs and wild rice.
- 1 tablespoon butter – Adds richness to the sautéed vegetables and helps bring all of the flavors together.
- 1 white onion, chopped – Provides a mild, slightly sweet flavor and adds depth to the rice.
- 1 cup celery, chopped – Adds a subtle freshness and classic savory flavor while providing a little texture.
- Two 6-ounce boxes long grain and wild rice mix – I use Near East or 365 Organic long grain and wild rice mix is a great substitute. The seasoning packets add extra flavor to the dish, making this recipe easy to prepare.
- 2 tablespoons fresh flat-leaf parsley, chopped – Adds a bright, fresh flavor that balances the richness of the sausage.
- 1 tablespoon fresh sage, chopped – Fresh sage adds a warm, earthy flavor that complements the sausage and wild rice beautifully.
- 1/2 teaspoon ground black pepper – Enhances the savory flavors of the sausage, vegetables, and herbs.
- 1/2 teaspoon salt – Adds seasoning to the dish. Adjust to taste depending on the saltiness of your sausage and chicken broth.
- 4 cups chicken broth – Provides the liquid needed to cook the rice while adding much more flavor than water.
Instructions
- Preheat the oven. Preheat your oven to 325°F. Lightly grease a 9×13-inch baking dish if desired to make serving and cleanup easier.
- Brown the sausage. Heat a large skillet over medium heat and add the sage sausage. Cook, breaking it apart with a wooden spoon or spatula, until it is golden brown and cooked through, about 6–8 minutes. Drain any excess grease if needed.
- Sauté the vegetables. Add the butter to the skillet with the cooked sausage. Once melted, add the chopped onion and celery. Sauté on medium-high heat or medium heat for 4–6 minutes, stirring occasionally, until the vegetables are tender and the onion becomes translucent.
- Assemble the rice mixture. Pour both boxes of long grain and wild rice mix into a 9×13-inch baking dish. Add the cooked sausage, sautéed onion and celery, one seasoning packet from the rice mix, parsley, fresh sage, salt, and black pepper. Pour the chicken broth evenly over everything and gently stir to combine.
- Bake Time covered. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes. Keeping the dish covered during this first part of baking helps the rice steam and cook evenly.
- Finish baking uncovered. Carefully remove the foil and return the dish to the oven. Continue baking uncovered for approximately 15 minutes, or until the rice is tender and most of the liquid has been absorbed. If the rice needs additional time, continue baking in 5-minute increments until fully cooked.
- Rest the rice. Remove the baking dish from the oven and let it rest for 10 minutes. This gives the rice time to finish absorbing any remaining liquid and allows the flavors to come together.
- Add the pecans and serve. Just before serving, sprinkle the toasted chopped pecans evenly over the top. Fluff the rice gently with a fork and serve warm. A great way to serve this dish is with over-easy eggs and seasonal fruit. Store leftovers in an airtight container or cover the casserole dish with plastic wrap.Â
Perfect Pairings:
This hearty rice bake pairs beautifully with roasted meats, poultry, and other cozy side dishes.
Main Dishes
- Over Easy Eggs
- Roasted turkey
- Herb-roasted chicken
- Baked or roasted chicken thighs
- Roast beef
- Pork tenderloin
- Glazed ham
- Slow-roasted pork
Vegetable Sides
- Roasted Brussels sprouts
- Green beans with garlic
- Honey-glazed carrots
- Roasted butternut squash
- Green bean casserole
- Maple-roasted sweet potatoes
For a Holiday Meal
Pair this rice bake with roasted turkey, mashed potatoes, cranberry sauce, green beans, and homemade dinner rolls for a classic and comforting holiday spread.
Summary:
This Sausage and Wild Rice Bake with Toasted Pecans is a hearty meal, flavorful side dish that’s easy enough for a weeknight dinner but special enough for the holiday table. But it’s robust enough to be the main course! Sage sausage is browned with onion and celery before being combined with long grain and wild rice, fresh parsley, sage, and chicken broth. Everything bakes together until the rice is tender and flavorful, then the dish is finished with buttery toasted pecans for a delicious crunch. It’s an easy dinner for a busy night, that feels like it took a lot of effort to make. It’s warm, savory, comforting, and packed with classic flavors – a casserole dish that everyone will love.
This is one of those gluten-free recipes that is so cozy in the winter, and it was the comfort meal that I always wanted after every birth to my boys. It’s the best gluten-free breakfast casserole recipe you will ever have! An easy dinner and one the whole family will love! And one your friends are always going ask for the recipe.
Check out the recipe card below and file this recipe in your easy casserole recipes!
Happy cooking!
Gluten-Free Sausage and Wild Rice Casserole Recipe
Ingredients
- 1/2 cup pecans chopped and toasted
- 1 pound sage sausage
- 1 tablespoon butter
- 1 white onion chopped
- 1 cup celery chopped
- 2 6-ounce boxes long grain and wild rice mix I use Near East or 365 Organic long grain and wild rice mix is a great substitute.
- 2 tablespoons fresh flat-leaf parsley chopped
- 1 tablespoon fresh sage chopped
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 4 cups chicken broth
Instructions
- Preheat the oven. Preheat your oven to 325°F. Lightly grease a 9×13-inch baking dish if desired to make serving and cleanup easier.
- Brown the sausage. Heat a large skillet over medium heat and add the sage sausage. Cook, breaking it apart with a wooden spoon or spatula, until it is golden brown and cooked through, about 6–8 minutes. Drain any excess grease if needed.
- Sauté the vegetables. Add the butter to the skillet with the cooked sausage. Once melted, add the chopped onion and celery. Sauté on medium-high heat or medium heat for 4–6 minutes, stirring occasionally, until the vegetables are tender and the onion becomes translucent.
- Assemble the rice mixture. Pour both boxes of long grain and wild rice mix into a 9×13-inch baking dish. Add the cooked sausage, sautéed onion and celery, one seasoning packet from the rice mix, parsley, fresh sage, salt, and black pepper. Pour the chicken broth evenly over everything and gently stir to combine.
- Bake Time covered. Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 45 minutes. Keeping the dish covered during this first part of baking helps the rice steam and cook evenly.
- Finish baking uncovered. Carefully remove the foil and return the dish to the oven. Continue baking uncovered for approximately 15 minutes, or until the rice is tender and most of the liquid has been absorbed. If the rice needs additional time, continue baking in 5-minute increments until fully cooked.
- Rest the rice. Remove the baking dish from the oven and let it rest for 10 minutes. This gives the rice time to finish absorbing any remaining liquid and allows the flavors to come together.
- Add the pecans and serve. Just before serving, sprinkle the toasted chopped pecans evenly over the top. Fluff the rice gently with a fork and serve warm. A great way to serve this dish is with over-easy eggs and seasonal fruit. Store leftovers in an airtight container or cover the casserole dish with plastic wrap.
