I don't know if this is what you're looking for but I've made Paula Deen's recipe for a Sausage-Rice Casserole and I thought it was very good.

I can't find my written recipe..but this is how I make mine....

Wild Rice Caserole

Two boxes of Uncle Ben's wild and long grain rice
(discard the flavoring packet.)

One can cream of mushroom soup
One can cream of chicken soup

One cup chopped celery

One jar of chopped pimentos

One onion chopped

One green pepper chopped

One pound ground beef

Brown ground beef

Put in 9 x 13 baking pan (or cake pan)

Mix in all the rest of the ingredients

Pour water over until it covers over the top.

Bake at 350 degrees until brown on top.
And water is soaked up into rice.
I always take a little taste to make sure rice is tender.

The amounts of the peppers,celery and onion can be changed to suit your taste.

Takes awhile...about 50 mins

It has always been a hit wherever I have taken it.

patti

I love wild rice! If there's any leftover, I eat it cold :o)

Never had it as a casserole.

That recipe sounds so good. I will be difinitely be making it. Thanks.

I'm hungry, so been searching recipes.
This one sounds like one my son and family would enjoy!

Shrimp and Wild Rice Casserole
2 boxes Uncle BenÂs Original Long Grain and Wild Rice, cooked according to package directions
1 1/2 pounds small or medium shrimp - you can use fresh (peeled, deveined) or frozen (thawed) Bet you could substitute hmbrg or sausage for the shrimp.
2 cups sharp cheddar cheese grated, pre-shredded will work fine
2 cans cream of mushroom soup
2 tablespoons Worcestershire
dash of hot sauce

Mix it all together - put it in a greased 9 x 13 casserole dish - and bake at 350 for 30 minutes.

CHICKEN AND WILD RICE CASSEROLE

6-8 chicken breasts, cooked and cubed
chicken stock
butter
3-4 stalks celery, chopped
1 onion, chopped
2 boxes wild rice
2 cans cream of chicken soup
8 oz. sour cream
crushed potato chips, optional

Boil chicken in dutch oven until done and then cut into cubes. Saute celery and onion in a little butter until translucent. Cook wild rice according to package directions using stock from cooked chicken instead of water. Mix chicken, celery and onion, rice, soup and sour cream together and pour into a greased 9X13" dish. You can top casserole with crushed potato chips, if desired.
Bake at 350°F for 30 minutes.

This casserole can also be assembled the night before and then baked the next day, but bake an additional 15 minutes or until casserole is hot throughout.

Serves: 12-15.

*Recipe can easily be cut in half and baked in a 9X9" dish for fewer servings. This is by far the best chicken and rice casserole you will ever eat.