Asparagus and Wild Rice Casserole Recipe

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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 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

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
 (1)
2 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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