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
Preparation
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.
