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Wild Rice Casserole Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 1 hour YIELD:8 servings


  • 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


  • 1. 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 each: 349 calories, 16g fat (8g saturated fat), 74mg cholesterol, 988mg sodium, 23g carbohydrate (1g sugars, 2g fiber), 28g protein.

Reviews for Wild Rice Casserole

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Minnesota Mama User ID: 3454601 75915
Reviewed Nov. 3, 2008

"easy to make! Needs a side dish like potatoes and veggies to make it feel complete. My toddlers didn't care for it, however, so I'm not sure I'll make it again. However, my husband and I both thought it was alright so I might make it again when the kids are older. I froze half of recipe for another day. It's worth trying!"

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