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Mushroom Wild Rice Casserole

 Mushroom Wild Rice Casserole
I love to cook and entertain. This is a favorite company's coming casserole, especially in fall. Mushrooms and wild rice make a terrific team. - Edna Eggert, Bella Vista, Arkansas.
6-8 ServingsPrep: 20 min. + standing Bake: 2-1/2 hours

Ingredients

  • 3 cups boiling water
  • 1 cup uncooked wild rice
  • 1-1/2 pounds ground beef
  • 1 small onion, chopped
  • 1 pound fresh mushrooms, halved
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 can (10-1/2 ounces) beef consomme
  • 1-1/3 cups water
  • 1/2 cup slivered almonds
  • 1 tablespoon minced fresh parsley
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon each celery salt, garlic salt and onion salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • Pinch dried thyme

Directions

  • In a bowl, combine water and rice; let stand 15 minutes. Meanwhile,
  • in a large skillet, cook beef and onion over medium heat until the
  • meat is no longer pink; drain. Add mushrooms; saute for 2 minutes.
  • Stir in the remaining ingredients. Drain rice and stir into beef
  • mixture. Remove from the heat; cool. Transfer to a greased 13-in. x

2 of 2

Mushroom Wild Rice Casserole (continued)

Directions (continued)

  • 9-in. baking dish. Cover and bake at 350° for 2 hours. Uncover
  • and bake 30 minutes longer or until rice is tender. Discard the bay
  • leaf before serving. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 316 calories, 14 g fat (4 g saturated fat), 46 mg cholesterol, 901 mg sodium, 25 g carbohydrate, 3 g fiber, 23 g protein.