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Wild Rice Casserole Recipe

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I requested this recipe after sampling it at a Cub Scout potluck. I often make it the night before, regrigerate it and bake it the next day—Elmeda Johnson, East Grand Forks, Minnesota
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 8 servings

Ingredients

  • 2 pounds ground beef, cooked and drained
  • 2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted
  • 1 cup sliced onion
  • 1 cup uncooked wild rice
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon each celery salt, garlic salt and onion salt
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon soy sauce
  • 1 cup (4 ounces) shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 349 calories, 16 g fat (8 g saturated fat), 74 mg cholesterol, 988 mg sodium, 23 g carbohydrate, 2 g fiber, 28 g protein.

Directions

  1. In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender. Yield: 8 servings.
Originally published as Wild Rice Casserole in Taste of Home Ground Beef Cookbook 1999, p218

Nutritional Facts

1 serving (1 each) equals 349 calories, 16 g fat (8 g saturated fat), 74 mg cholesterol, 988 mg sodium, 23 g carbohydrate, 2 g fiber, 28 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Wild Rice Casserole

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MY REVIEW
Reviewed Nov. 3, 2008

"Easy to make! Needs a side dish like potatoes and veggies to make it feel complete. My toddlers didn't care for it, however, so I'm not sure I'll make it again. However, my husband and I both thought it was alright so I might make it again when the kids are older. I froze half of recipe for another day. It's worth trying!"

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