Serve this as a dish at a potluck or your next family get together. This is hands down my favorite casserole. This was an invention between three different recipes. Lots of vegetarian and vegan recipes use sweet potato so that was the inspiration of adding sweet potato into the dish. The red bell pepper gave the dish a sweeter flavor and beautiful color.
Instead of sweet potato, try using butternut squash to alert the recipe. Also, I used shiitake mushrooms but you can use any other type of mushroom. Shiitakes have a savory flavor so it compliments this dish well.
Prepare wild rice separately in a pan following package directions. Instead of water, use a vegetable or chicken broth to add more flavor.
Once cooked, transfer into a casserole dish and set aside.
Preheat oven to 400 degrees F.
In a skillet, heat oil and add sausage. Cook at a medium-high heat breakdown the sausage. Brown until sausage is no longer pink and well-done.
Note: remove sausage from casing, if casing is included.
Add mushrooms and bell peppers. Stir in until mushrooms are cooked. About 4-5 minutes.
Add in sweet potato.
Note: the smaller the potato pieces, the faster they will tender.
Reduce heat to medium. Pour and stir in wine or broth. Cover and cook 10 minutes.
Once potatoes are tender, uncover and allow liquids to cook down. About 10 minutes.
Add salt and pepper to taste.
Transfer skillet content into casserole dish.
Fold all ingredients together and sprinkle some cheese on top.
Bake in oven for 20-25 minutes or until everything is heated through and cheese is melted.
Serve while hot with a slice of corn bread.