Wednesday, June 27, 2018

Wild Rice Casserole

This is yet another meal that ends up on our menu plans often enough that I thought I should share the recipe.  This is a filling meat and rice casserole that I found in a church fundraising cookbook.

Here ya go:

Wild Rice Casserole
(click here to print)

  • 3 c. boiling water, divided
  • 1 box Uncle Ben's Long Grain & Wild Rice (there are copycat recipes around if you don't want to use a box)
  • 1 lb ground beef (substitute 2-3 c. cooked chicken, cut into bite sized pieces if desired)
  • 1/2 c. chopped onion
  • 2 chicken bouillon cubes
  • 1 can cream of mushroom soup (or use Cream of _________ Soup Substitute
  1. Place Uncle Ben's Long Grain and Wild Rice in a 2 quart baking dish, setting the seasoning packet aside. Pour 2 cups boiling water over the rice, and let sit for about 15 minutes, then drain.
  2. Dissolve bouillon cubes in the remaining 1 c. of boiling water.
  3. Brown ground beef and onion, drain, and add seasoning packet to ground beef mixture.
  4. Mix together dissolved bouillon cubes, drained rice, ground beef mixture, and soup in the casserole dish.
  5. Bake, uncovered, at 325°F for about 30 minutes, or until rice is done and casserole is heated through.
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