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Wild Rice Casserole Recipe

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

Contributor:  
Contributor:  
Andrea Stefonek
Added: Thursday, December 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. celery chopped
2 onions chopped
1 stick butter
Boil 1/2 lb. wild rice with salt till tender.
Brown 1 lb. hamburger with salt, pepper and onion powder
1 large can button mushrooms

Directions:
Directions:
Saute celery and onion in butter, set aside. Drain cooked rice and set aside. Spray 4 quart casserole and alternate layers of onion/celery, rice, and hamburger. Drain mushrooms , save juice of mushrooms. Toss mushrooms in hot butter. Add to top of casserole. Pour mushroom juice and enough cream (1/2 and 1/2) till you can see it but not cover it. Dot with butter. Refrigerate over night. Bring casserole to room temperature. Bake in 350 preheated oven for 1 hour. The cream should just about be absorbed but not dry.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This recipe came from Vivian Robertson, one of Dad's friends from LCO. It was her mom's recipe who was always asked to make it for traditional aanishinabe feasts.

Sylvia adds parsley, thyme and a little sage to the onion mixture to pick up the flavor.

It is delicious!

 

 

 

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