Wild Rice Mushroom Casserole Recipe

4.5 5 4
Wild Rice Mushroom Casserole Recipe
Wild Rice Mushroom Casserole Recipe photo by Taste of Home
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Wild Rice Mushroom Casserole Recipe

Read Reviews
4.5 5 4
Publisher Photo
“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.
MAKES:
3 servings
TOTAL TIME:
Prep: 55 min. Bake: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep: 55 min. Bake: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Wild Rice Casserole in Cooking for 2 Winter 2009, p25

Nutritional Facts

3/4 cup: 188 calories, 5g fat (1g saturated fat), 6mg cholesterol, 708mg sodium, 31g carbohydrate (2g sugars, 3g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Wild Rice Casserole in Cooking for 2 Winter 2009, p25

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Reviews forWild Rice Mushroom Casserole

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mmswengler User ID: 2592790 100576
Reviewed Jan. 14, 2012

"I have made this recipe many times and love it. It's my favorite wild rice recipe!"

MY REVIEW
SondraKeeley User ID: 5677221 109232
Reviewed Nov. 15, 2011

"This was so good. Very creamy. Didn't have wild rice so used brown instead. Turned out wonderful. Fixed a chicken breast to go with it, but could have just had the rice by itself. Will make this a keeper."

MY REVIEW
mimajohnson User ID: 4059031 78816
Reviewed Nov. 14, 2011

"Substitute a vegetable broth for the chicken broth. You are correct that chicken broth is not vegetarian."

MY REVIEW
aderrico User ID: 2896501 135015
Reviewed Nov. 14, 2011

"This sounds yummy. I'm thinking this might not be good for a vegetarian though, because it contains chicken broth."

MY REVIEW
mynamehere User ID: 5989399 170045
Reviewed Nov. 14, 2011

"I'm confused on how the chicken broth fits in with a vegetarian dish."

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