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Wild Rice Casserole

 Wild Rice Casserole
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
8 ServingsPrep: 15 min. Bake: 1 hour

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

Directions

  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as

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Wild Rice Casserole (continued)

Wine (continued)
Chianti, Sangiovese, Malbec or Zinfandel.