You are here

Wild Rice Casserole

Fondue.Chef's picture
  Boiling water 2 Cup (32 tbs)
  Wild rice 2⁄3 Cup (10.67 tbs)
  Canned chicken rice soup 10 3⁄4 Ounce (1 Can)
  Canned sliced mushrooms 4 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Celery salt 1⁄8 Teaspoon
  Onion salt 1⁄8 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
  Liquid smoke 1⁄8 Teaspoon
  Bay leaf 1 Small, crumbled
  Chopped onion 3 Tablespoon
  Oil 3 Tablespoon
  Ground beef 1 Pound

Pour boiling water over wild rice.
Cover and let stand 15 minutes.
Add soup, mushrooms and liquid, 1/2 cup water and seasonings.
Saute onion in oil until lightly browned.
Add ground beef and cook until lightly browned, breaking into small pieces with fork.
Mix onion and beef with rice mixture.
Spoon into buttered 2-quart casserole and bake in a 325° F.oven for 1 hour.
This casserole may be prepared in advance, refrigerated and baked at serving time.
Add 15 minutes to baking time

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2352 Calories from Fat 1533

% Daily Value*

Total Fat 171 g263.4%

Saturated Fat 51.2 g256%

Trans Fat 0 g

Cholesterol 335.2 mg111.7%

Sodium 4870.4 mg202.9%

Total Carbohydrates 110 g36.8%

Dietary Fiber 9.8 g39.1%

Sugars 5.3 g

Protein 102 g204.2%

Vitamin A 29.6% Vitamin C 7.6%

Calcium 10.2% Iron 48.6%

*Based on a 2000 Calorie diet

Wild Rice Casserole Recipe