|2 cups||Wild rice|
|1 cup||Sliced mushrooms|
|2 cups||Light cream|
|½ pounds||Cream cheese|
Cook wild rice in rapidly boiling salted water until done, about 20 to 30 minutes. Then drain well.
Saute mushrooms in 1 Tablespoon of butter for 5 minutes.
Melt remaining butter in the top of double boiler and stir the flour smoothly into it. Gradually add cream and stir until thickened. Add cheese and stir until it melts. Then add mushrooms.
Butter a large 2-½ quart casserole and place alternate layers of rice and mushrooms mixture in it. Bake in a slow oven 325=B0 for one hour
Serves 12 to 14 - excellent with duck
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