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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Wild Rice Casserole Recipe

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This recipe for Wild Rice Casserole is from The Wedding Cookbook for Jenna and Adam, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 325º 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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