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Wild Rice Mushroom Casserole

 Wild Rice Mushroom Casserole
“My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy,” says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.
3 ServingsPrep: 55 min. Bake: 25 min.


  • 1/2 cup uncooked wild rice
  • 1 cup chicken broth
  • 1/2 cup water
  • 1 celery rib, sliced
  • 1 small onion, chopped
  • 1/2 cup sliced fresh mushrooms
  • 2 teaspoons butter
  • 2/3 cup condensed cream of mushroom soup, undiluted
  • 1/8 teaspoon salt


  • In a small saucepan, bring the rice, broth and water to a boil.
  • Reduce heat; cover and simmer for 45-50 minutes or until rice is
  • tender and liquid is absorbed.
  • In a large nonstick skillet, saute the celery, onion and mushrooms in
  • butter until tender. Stir in the soup, salt and rice; transfer to a
  • 3-cup baking dish coated with cooking spray. Cover and bake at
  • 350° for 25-30 minutes or until heated through. Yield: 3
  • servings.
Nutritional Facts: 3/4 cup (prepared with reduced-sodium broth and reduced-fat butter) equals 188 calories, 5 g fat (1 g saturated fat), 6 mg cholesterol, 708 mg sodium, 31 g carbohydrate, 3 g fiber, 6 g protein.