Wild Rice Casserole Recipe By Tasty Recipes

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.

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.

CONTEST-WINNING CHICKEN WILD RICE CASSEROLE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through. , Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

WILD RICE BRUNCH CASSEROLE

Steps:

• Cook rice according to package directions. Spread in greased 13x9-in. baking dish; set aside. , Meanwhile, preheat oven to 325°. Place asparagus and 1/2 in. of water in a large saucepan; bring to a boil. Reduce heat; cover and simmer 3-5 minutes or until crisp-tender. Drain and set aside., In a large skillet, saute ham in 2 tablespoons butter until lightly browned. Spoon over wild rice. , In a large bowl, whisk eggs, milk, salt and pepper. In the same skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Spoon over ham; top with asparagus., For sauce, heat oil in a saucepan. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add the cheese, ginger and pepper. Cook and stir 2 minutes longer or until cheese is melted. , Pour over casserole. Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 160°.

TURKEY WILD RICE CASSEROLE

Steps:

• In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender. , Combine the flour, sage, 1/4 teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray. , Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350° for 60-70 minutes or until a thermometer inserted into turkey reads 170°. Slice turkey; serve with rice.

WILD RICE CASSEROLE

Steps:

• In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender.