ANDOUILLE SAUSAGE, SQUASH AND WILD RICE CASSEROLE

Andouille Sausage, Squash and Wild Rice Casserole image

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 4

Number Of Ingredients 14

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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

Steps:

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 1/4 cup cheese and the green onion. Let stand 10 minutes before serving.

Nutrition Facts : Calories 500, Carbohydrate 54 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 5 g, TransFat 1/2 g