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Wild Rice Casserole1/8/2014 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!
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