Mushroom Wild Rice Casserole

5.00 (12)
⏱ 75 mins 🍽 8 serving(s) 🏷 Oven

This savoury casserole is a versatile side dish that pairs well with many main courses. It combines a wild rice blend with white or brown rice, baked in a rich broth of beef consommé and onion soup. Sliced mushrooms and chopped water chestnuts add texture. The dish bakes uncovered in the oven for a full hour, resulting in a deeply flavoured and comforting rice bake that serves eight people.

Mushroom Wild Rice Casserole

Ingredients

  • 1/3 cup butter or 1/3 cup margarine
  • 1 (10 3/4 ounce) can beef consomme
  • 1 (10 3/4 ounce) can onion soup or 1 (1 1/4 ounce) package dry onion soup mix (dissolved in 3/4 - 1 cup hot water)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 (8 ounce) can mushrooms, drained and sliced
  • 1 (10 3/4 ounce) can water
  • 1 (6 ounce) box long grain and wild rice blend
  • 1/2 cup long grain white rice or 1/2 cup long grain brown rice

Method

  1. Mix the butter, beef consommé and onion soup together in a 1 1/2 quart casserole dish.
  2. Put the dish into a 350 degree oven to allow the butter to melt completely.
  3. Stir in the drained and chopped water chestnuts, drained and sliced mushrooms, water, and the rice along with its packet of seasonings.
  4. Give everything a good stir to combine all the ingredients thoroughly.
  5. Place the casserole back into the oven and bake it uncovered for one hour.

Nutrition (per serving)

Sodium589500 mg

Recipe details

CategoryOven
AuthorNimz_