Wild Rice Brunch Casserole Recipe
Wild Rice Brunch Casserole Recipe photo by Taste of Home
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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!
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 10-12 servings


  • 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
  • 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

Nutritional Facts

1 cup: 317 calories, 21g fat (10g saturated fat), 260mg cholesterol, 738mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 18g protein.


  1. Cook rice according to package directions. Spread in greased 13x9-in. baking dish; set aside.
  2. Meanwhile, preheat oven to 325°. Place asparagus and 1/2 in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer 3-5 minutes or until crisp-tender. Drain and set aside.
  3. In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice.
  4. In a large bowl, whisk 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.
  5. For sauce, heat oil in a saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add the cheese, ginger and pepper. Cook and stir 2 minutes longer or until cheese is melted.
  6. Pour over casserole. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°. Yield: 10 servings.
Originally published as Wild Rice Brunch Casserole in Country February/March 2005, p49

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hal47 User ID: 1058650 99225
Reviewed Jan. 5, 2010

"Fantastic recipe as written. I am going to try this with broccoli too. Thanks so much."

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