I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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A hearty warm you up casserole!
The recipe I am sharing with you today is one that was shared with me years ago by the late Mary Arneson, she loved to entertain and was such a good cook! I made this last week and took it to a church pot luck, many requested the recipe, so I told them to read the next Photo Press!!
Wild Rice Casserole:
Plan ahead this dish needs to be refrigerated overnight before baking!
1 cup wild rice
2 cups boiling water
1 1/2 # hamburger
1 small onion, chopped
2 cans mushrooms, stems and pieces, drained
1 can cream of mushroom soup
1 can cream of chicken soup
2 beef bouillon cubes dissolved in 2 c. boiling water
1 1/4 tsp chopped garlic
3/4 cup chopped celery
1 bay leaf
1 small pkg slivered Almonds
Wash rice, drain. let stand in boiling 2 cups water for 15 minutes, drain. Brown hamburger and onion in 2 Tblsp butter, till meat no longer pink. Combine rice, meat, mushrooms, dissolved bouillon cubes, add remaining ingredients. Place in greased casserole and refrigerate overnight. Bake uncovered for 2 hours at 325 degrees. If most of the liquid had been absorbed in the refrigerate overnight, add another 1 1/2 cup of beef or chicken broth before baking. The original recipe didn’t call for that but that’s what I did and the consistency was just right, wild rice absorbs a lot of liquid. Stay Warm!