wild rice casserole
(1 RATING)
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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prep time
1 Hr
cook time
1 Hr
method
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yield
6 serving(s)
Ingredients
- 1 box uncle ben's wild rice
- 8 ounces velveeta cheese
- 1 can sliced mushrooms with juice (small can)
- 1 can cream of mushroom soup
- 1/2 small onion, chopped fine
- 1/2 cup celery, chopped fine
- 1 stick butter or margarine
How To Make wild rice casserole
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Step 1Melt butter or margarine in pot. Saute onion and celery until clear
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Step 2Cook rice according to package directions but do not use herbs. Set cooked rice aside.
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Step 3Add mushroom soup to onion/celery saute.
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Step 4Add sliced mushrooms with juice to soup, onion, celery mixture.
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Step 5Combine Velveeta cheese to soup mixture and stir until cheese melts.
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Step 6Add cooked rice to cheese/soup mixture and mix well.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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