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Wild Rice Brunch Casserole

 Wild Rice Brunch Casserole
Wild rice is one of our state's prized foods. Paired with our garden specialty—fresh asparagus—this recipe can't miss!
10-12 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 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
  • CHEESE SAUCE:
  • 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

Directions

  • Cook rice according to package directions. Spread in greased 13-in. x
  • 9-in. baking dish; set aside.
  • Place asparagus and 1/2 in. of water in a large saucepan; bring to a
  • boil. Reduce heat; cover and simmer for 3-5 minutes or until
  • crisp-tender. Drain and set aside.
  • In a large skillet, saute ham in 2 tablespoons butter until lightly
  • browned. Spoon over wild rice.

2 of 2

Wild Rice Brunch Casserole (continued)

Directions (continued)

  • In a large bowl, whisk the 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.
  • For sauce, heat oil in a saucepan. Stir in flour until smooth.
  • Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Reduce heat; add the cheese, ginger and pepper.
  • Cook and stir 2 minutes longer or until cheese is melted.
  • Pour over casserole. Cover and bake at 325° for 30 minutes.
  • Uncover; bake 10-15 minutes longer or until a thermometer reads
  • 160°. Yield: 10 servings.
Nutritional Facts: 1 serving (1 cup) equals 317 calories, 21 g fat (10 g saturated fat), 260 mg cholesterol, 738 mg sodium, 13 g carbohydrate, 1 g fiber, 18 g protein.