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Festive Wild Rice Casserole

TOTAL TIME: Prep: 20 min. Cook: 60 min. YIELD: 8 servings
My favorite holiday dish as a child was my Grandma Adeline's wild rice casserole. I always went back for seconds...ok, thirds. As an adult, I received the recipe but it didn't taste as good as I remembered so I began to play around with it. This is now my version, bigger and better than before. A staple at my thanksgiving dinners every year now.

Ingredients

1 C wild rice - cooked
8 oz cream cheese - softened
½ C sour cream
8 oz mushrooms
1 onion
1 T minced garlic
3 T butter
2 tsp black pepper
2 tsp salt
½ C dried cranberries
½ C slivered almonds – toasted

Directions

1. In a large skillet add the butter, diced mushrooms, diced onion and minced garlic. Cook on medium-high heat until soft and lightly browned, about 10 minutes.

2. In a standing mixer combine softened cream cheese, sour cream, salt and pepper until smooth and creamy.

3. In a large bowl combine the cooked wild rice, mushroom/onion mixture, cream cheese mixture, most of the dried cranberries and most of the toasted almonds, reserving some cranberries and almonds for the garnish.

4. Pour the wild rice from the mixing bowl to a greased 9 1/2” baking dish (or similar). Top with reserved dried cranberries and toasted almonds. Serve immediately or refrigerate until needed. Reheat when ready in a 350° oven until heated through, about 30 minutes.

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