Wild Rice Casserole
|Wild rice||1 Cup (16 tbs), soaked overnight|
|Consomme||1 Can (10 oz)|
|Cream and mushroom soup||1 Can (10 oz)|
|Sliced mushrooms||1⁄2 Pound|
|Onion||1 , chopped|
Bake rice and consomme in a covered dish at 350° for45 minutes.
Saute the mushrooms and onion in the butter - add to rice along with the mushroom soup slightly thinned with milk.
Spoon into a casserole, dot with butter and cover with crushed cornflakes.
Bake at 350° for about 30 minutes - or until heated through.
Can be prepared ahead - especially nice served with chicken.