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Wild Rice Casserole Recipe

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This recipe for Wild Rice Casserole, by , is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gladys Carlson
Added: Friday, February 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked wild rice (about 1 cup uncooked)
1 small onion, chopped
1 (8 oz.) can mushroom stems and pieces
1/2 tsp. salt
1 tsp. poutry seasoning
1/4 tsp. pepper
2 tbsp. butter or margarine
1 (10 1/2 oz.) can chicken broth or beef bouillon

Directions:
Directions:
Place the cooked rice in a greased 1 1/2 qt. casserole. Saute'
the onion and mushrooms with salt, poultry seasoning and
pepper in butter about 3 minutes. Add this with the chicken broth
or beef bouillon to the rice in casserole, stirring well. Bake,
covered, at 325 for 30 minutes. Remove the cover, fluff with a
fork and bake, uncovered, a few minutes longer, or until any
excess moisture is absorbed.

Number Of Servings:
Number Of Servings:
Serves 6 to 8.
Personal Notes:
Personal Notes:
This recipe can be prepared up to the baking, then covered
tightly and frozen. To bake, thaw and bake as directed, except
uncover for the last half of baking time. I always make this for
our Thanksgiving dinner.

 

 

 

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