Minnesota "Nice" Wild Rice Casserole

Barbara Oseland


Hearty meal! Everything all in one. Need I say more?

★★★★★ 1 vote
6 (1 1/3c servings)
45 Min
50 Min


1/2 pkg
(6ox) package of original recipe long grain and wild rice mix
2 1/3 c
5 Tbsp
margarine or butter
1/2 c
onion, chopped
1/4 c
1 1/2 c
half and half
1 can(s)
(14 1/2) chicken broth
3 c
cooked and cubed chicken
2 Tbsp
chopped fresh parsley
1 jar(s)
4.5 oz drained sliced mushrooms
1/2 c
frozen sweet peas (thawed)
1/4 tsp
1/2 c
sliced almonds - optional


1Cook rice as directed on package using water and 1 tbsp of margarine.
2Heat oven to 350°F. Spray a 13x9 in glass baking dish with nonstick cooking spray. Melt remaining margarine in a large pot/pan adding onions and cooking till tender. Stir in flour, cook until mix is bubbly. Gradually add half and half and broth, stirring constantly until mixture boils and becomes thicker. Turn off heat
3Add rice and all remaining ingredients except almonds. Mix well. Pour into dish and spray sheets of foil with cooking spray and place over dish.
4Bake for 25 minutes. Uncover and sprinkle almonds over top and bake uncovered an additional 10 to 15 minutes or until casserole is bubbly and almonds are toasted.

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