Wild Rice Casserole

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!