Print Options

Back to Asparagus and Wild Rice Casserole >

Include these items:

Select reviews >

Taste of Home Logo

Asparagus and Wild Rice Casserole

 Asparagus and Wild Rice Casserole
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.
6 ServingsPrep: 25 min. Bake: 30 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1/2 cup) equals 247 calories,

2 of 2

Asparagus and Wild Rice Casserole (continued)

Nutritional Facts: 14 g fat (9 g saturated fat), 44 mg cholesterol, 294 mg sodium, 19 g carbohydrate, 2 g fiber, 11 g protein.