Minnesota Wild Rice Casserole Recipes

WILD RICE MUSHROOM CASSEROLE

Steps:

• In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

MINNESOTA "NICE" WILD RICE CASSEROLE

Steps:

• 1. Cook rice as directed on package using water and 1 tbsp of margarine.
• 2. Heat oven to 350°F. Spray a 13x9 in glass baking dish with nonstick cooking spray. Melt remaining margarine in a large pot/pan adding onions and cooking till tender. Stir in flour, cook until mix is bubbly. Gradually add half and half and broth, stirring constantly until mixture boils and becomes thicker. Turn off heat
• 3. Add rice and all remaining ingredients except almonds. Mix well. Pour into dish and spray sheets of foil with cooking spray and place over dish.
• 4. Bake for 25 minutes. Uncover and sprinkle almonds over top and bake uncovered an additional 10 to 15 minutes or until casserole is bubbly and almonds are toasted.

MINNESOTA WILD RICE CASSEROLE

Steps:

• (Properly cooked wild rice should be split and soft.).
• Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
• In some of the reserved bacon fat sauté the vegetables until soft.
• To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
• If the mixture seems dry, add the melted butter.
• Add salt and pepper to taste (remember, the bacon is salty).
• Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.

WILD RICE CASSEROLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
• In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
• Cover, and bake in the preheated oven 30 minutes.
• While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

TURKEY WILD RICE CASSEROLE

Steps:

• Melt butter over medium low heat in large dutch oven; lower heat, add flour and salt; stir constantly until combined to prevent lumps.
• Add chicken broth and milk; cook until thick and bubbly, whisking frequently to prevent burning.
• Add remaining ingredients; mix well.
• Pour into 9 x 13 inch baking dish.
• Bake for 45 minutes at 350°F.

WILD RICE HARVEST CASSEROLE

Steps:

• In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.