Wild Rice and Sausage Casserole with Puff Pastry Top
In this Wild Rice & Sausage Casserole recipe, wild rice, sausage, spinach, parsley and parmesan cheese topped with a golden, flaky puff pastry crust make a savory pot pie-style casserole that is deliciously hearty and satisfying comfort food.
Print
Pin
Servings: 5 people
Ingredients
- 6.2 ounce box seasoned wild rice, prepared according to package
- 1 pound ground sausage
- 1 medium yellow onion, diced
- 2 teaspoons minced garlic
- 5 cups rough chopped baby spinach, (about a 5 ounce bag) stems removed
- 4 large eggs, 3 beaten, 1 for egg whites
- 4.5 ounces shaved Parmesan cheese
- 1 bunch flat leaf Italian parsley, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon coarse ground pepper
- ¼ teaspoon salt
- 16 ounces frozen puff pastry sheets, (2 sheets) thawed
Instructions
- Preheat oven to 400° Fahrenheit. Spray 9x13 baking dish with non stick cooking spray. Set aside.
- In a large skillet over medium high heat, brown sausage. When sausage is almost browned, add onions and garlic. When sausage is brown and onions are translucent, remove from heat. Drain away any excess fat.
- Return to sausage to skillet. Stir in prepared rice. Fold in spinach and allow to wilt.
- In a small bowl, whisk together beaten eggs, Parmesan cheese, chopped parsley, salt, pepper and dried oregano. Fold egg & cheese into sausage, spinach & rice mixture.
- Evenly add your sausage & rice to bottom of prepared 9x13 dish. Gently unfold the puff pastry sheet and lay them on top of your casserole. Overlap pastry sheets in the center of the casserole, if neccessary. Fold down and crimp any pastry edges that are hanging over the edge of the dish. Brush the pastry with 1 egg white.
- Bake in preheated oven for 30-35 minutes or until the pastry is a beautiful golden brown.