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Wild Rice Brunch Casserole Recipe

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Wild rice is one of our state's prized foods. Paired with our garden specialty—fresh asparagus—this recipe can't miss!

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Wild Rice Brunch Casserole Recipe

Prep: 20 min. Bake: 40 min.

Yield: 10-12 Servings

20 40 60

Ingredients

1 package (4 ounces) wild rice
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 cups cubed fully cooked ham
5 tablespoons butter, divided
12 eggs
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
CHEESE SAUCE:
2 tablespoons canola oil
3 tablespoons all-purpose flour
1 cup milk
2 cups (8 ounces) shredded Colby or Gouda cheese
1/2 teaspoon ground ginger
Dash white pepper

Directions

Cook rice according to package directions. Spread in greased 13-in. x 9-in. baking dish; set aside.
Place asparagus and 1/2 in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and set aside.
In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice.
In a large bowl, whisk the eggs, milk, salt and pepper. In the same skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Spoon over ham; top with asparagus.
For sauce, heat oil in a saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the cheese, ginger and pepper. Cook and stir 2 minutes longer or until cheese is melted.
Pour over casserole. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Yield: 10 servings.

Nutritional Facts 1 serving (1 cup) equals 317 calories, 21 g fat (10 g saturated fat), 260 mg cholesterol, 738 mg sodium, 13 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Wild Rice Brunch Casserole in Country February/March 2005, p49

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