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Wild Rice and Mushroom Casserole Recipe

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

Contributor:  
Contributor:  
Maureen Kerr-Carter
Added: Saturday, July 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup wild rice
½ tsp. salt
3 cups boiling water
¼ cup chopped onion
1 cup fresh sliced mushrooms
2 Tbsp. Butter
1/8 tsp pepper
1 Tbsp. flour
1 cup beef bouillon
1/8 tsp pepper
½ tsp salt
¼ cup thinly sliced almonds

Directions:
Directions:
Combine the first 3 ingredients; simmer 30 minutes. Drain and set aside.
In frying pan, sauté onion and mushrooms in butter. Blend in flour. Add bouillon slowly, stirring until smooth. Cook until smooth and thickened. Add salt, pepper and cooked rice. Turn into a buttered casserole. Sprinkle with almonds. Cover and bake at 350 degrees F. for 30 minutes.

Number Of Servings:
Number Of Servings:
Four servings
Personal Notes:
Personal Notes:
Recipe doubles successfully.

 

 

 

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