Wild Rice Casserole
TOTAL TIME: Prep: 15 min. Bake: 1 hour
YIELD: 8 servings.
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
Ingredients
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2 pounds ground beef, cooked and drained
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2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted
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1 cup sliced onion
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1 cup uncooked wild rice
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1 can (4 ounces) mushroom stems and pieces, drained
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1 teaspoon salt
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1 teaspoon dried oregano
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1/4 teaspoon each celery salt, garlic salt and onion salt
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1/4 teaspoon curry powder
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1/4 teaspoon paprika
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1/4 teaspoon soy sauce
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1 cup shredded cheddar cheese
Directions
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1.
In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender.
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