wild rice casserole
(1 rating)
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This casserole is best if prepared the day before and refrigerated over night. Remove from refrigerator and allow to come to room temperature before baking. If it can't be prepared the day before, it needs to sit at room temperature at least one hour prior to baking. Great with poultry, pork or beef. Enjoy!
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(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For wild rice casserole
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1 boxuncle ben's wild rice
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8 ozvelveeta cheese
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1 cansliced mushrooms with juice (small can)
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1 cancream of mushroom soup
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1/2 smonion, chopped fine
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1/2 ccelery, chopped fine
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1 stickbutter or margarine
How To Make wild rice casserole
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1Melt butter or margarine in pot. Saute onion and celery until clear
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2Cook rice according to package directions but do not use herbs. Set cooked rice aside.
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3Add mushroom soup to onion/celery saute.
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4Add sliced mushrooms with juice to soup, onion, celery mixture.
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5Combine Velveeta cheese to soup mixture and stir until cheese melts.
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6Add cooked rice to cheese/soup mixture and mix well.
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7Place rice mixture in casserole dish and bake uncovered at 350 degrees for 1 hour, or, until edges are browned and casserole is bubbling.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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