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Asparagus and Wild Rice Casserole Recipe

Read Reviews (4)
4.33 4
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I learned the fun of cooking as a child. I love to create as I cook— this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 2 tablespoons chopped onion
  • 1 tablespoon butter
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 cups cooked wild rice
  • 2 pounds fresh asparagus, cut into 2-inch pieces and cooked
  • 3/4 cup shredded cheddar cheese
  • 6 bacon strips, diced and cooked

Nutritional Facts

1 serving (1/2 cup) equals 247 calories, 14 g fat (9 g saturated fat), 44 mg cholesterol, 294 mg sodium, 19 g carbohydrate, 2 g fiber, 11 g protein.

Directions

  1. In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth.
  2. In a greased 11-in. x 7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes. Yield: 6 servings.
Originally published as Asparagus and Wild Rice Casserole in Bountiful Harvest Cookbook 1994, p66

Nutritional Facts

1 serving (1/2 cup) equals 247 calories, 14 g fat (9 g saturated fat), 44 mg cholesterol, 294 mg sodium, 19 g carbohydrate, 2 g fiber, 11 g protein.

Reviews for Asparagus and Wild Rice Casserole(4)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 2, 2013

I liked the mix of flavors but the thickening took away from it. I think I'll try this again but substitute a cup of cream of mushroom soup for the milk/flour/butter.

MY REVIEW
Reviewed Jan. 11, 2013

We agreed with Lucajb about sauce needing additional flavor and added some Bavarian seasoning. We were a little short on the asparagus, so added a 4oz (drained) can of sliced mushrooms to compensate. Yup...phenomenal!

MY REVIEW
Reviewed Jan. 30, 2009

This is phenomenal!!! Big hit! This is so creamy and yummy.

I would not substitute the sour cream next time, though. I did not have any, so used the cream cheese instead. It was too bland. I did add a few drops of hot sauce for a little zip.

Wonderful recipe!

MY REVIEW
Reviewed Dec. 4, 2008

We substitute 8 oz cream cheese for the sour cream and top with parmesan cheese instead of the cheddar, It's a hands down Favorite annual venison dinner side dish

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