Wild Rice Casserole

Wild Rice Casserole Recipe

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Vicky Zelenka


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!

★★★★★ 1 vote
1 Hr
1 Hr


1 box
uncle ben's wild rice
8 oz
velveeta cheese
1 can(s)
sliced mushrooms with juice (small can)
1 can(s)
cream of mushroom soup
1/2 small
onion, chopped fine
1/2 c
celery, chopped fine
1 stick
butter or margarine


1Melt butter or margarine in pot. Saute onion and celery until clear
2Cook rice according to package directions but do not use herbs. Set cooked rice aside.
3Add mushroom soup to onion/celery saute.
4Add sliced mushrooms with juice to soup, onion, celery mixture.
5Combine Velveeta cheese to soup mixture and stir until cheese melts.
6Add cooked rice to cheese/soup mixture and mix well.
7Place rice mixture in casserole dish and bake uncovered at 350 degrees for 1 hour, or, until edges are browned and casserole is bubbling.

About Wild Rice Casserole

Course/Dish: Rice Sides, Side Casseroles
Other Tag: Quick & Easy