Asparagus and Wild Rice Casserole Recipe

4.5 4 3
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Asparagus and Wild Rice Casserole Recipe

Read Reviews
4.5 4 3
Publisher Photo
I learned the fun of cooking as a child. I love to create as I cook— this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min.

Ingredients

  • 2 tablespoons chopped onion
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 cups cooked wild rice
  • 2 pounds fresh asparagus, cut into 2-inch pieces and cooked
  • 3/4 cup shredded cheddar cheese
  • 6 bacon strips, diced and cooked

Directions

In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth.
In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes. Yield: 6 servings.
Originally published as Asparagus and Wild Rice Casserole in Bountiful Harvest Cookbook 1994, p66

Nutritional Facts

1/2 cup: 247 calories, 14g fat (9g saturated fat), 44mg cholesterol, 294mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 11g protein.

  • 2 tablespoons chopped onion
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 cups cooked wild rice
  • 2 pounds fresh asparagus, cut into 2-inch pieces and cooked
  • 3/4 cup shredded cheddar cheese
  • 6 bacon strips, diced and cooked
  1. In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth.
  2. In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes. Yield: 6 servings.
Originally published as Asparagus and Wild Rice Casserole in Bountiful Harvest Cookbook 1994, p66

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Danerlea User ID: 875081 19610
Reviewed Jun. 2, 2013

"I liked the mix of flavors but the thickening took away from it. I think I'll try this again but substitute a cup of cream of mushroom soup for the milk/flour/butter."

MY REVIEW
HOGWriter User ID: 3126553 40270
Reviewed Jan. 11, 2013

"We agreed with Lucajb about sauce needing additional flavor and added some Bavarian seasoning. We were a little short on the asparagus, so added a 4oz (drained) can of sliced mushrooms to compensate. Yup...phenomenal!"

MY REVIEW
Lucajb User ID: 3381826 43114
Reviewed Jan. 30, 2009

"This is phenomenal!!! Big hit! This is so creamy and yummy.

I would not substitute the sour cream next time, though. I did not have any, so used the cream cheese instead. It was too bland. I did add a few drops of hot sauce for a little zip.
Wonderful recipe!"

MY REVIEW
Beachsidelcb User ID: 1106141 19609
Reviewed Dec. 4, 2008

"We substitute 8 oz cream cheese for the sour cream and top with parmesan cheese instead of the cheddar, It's a hands down Favorite annual venison dinner side dish"

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