Dad's wonderful wild rice casserole

Yield: 12 Servings

Measure Ingredient
1 cup Uncooked wild rice, rinsed
3 cups Water
6 \N Slices bacon, crumbled
1 cup Chopped onions
½ cup Chopped celery
½ cup Chopped carrot
1 cup Sliced fresh mushrooms
10½ ounce Can chicken with rice soup

1. In medium saucepan, combine wild rice and water. Bring to a boil. Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed.

2. Meanwhile, grease 1½-quart casserole. In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.

3. Discard all but 1 tablespoon drippings in skillet. Add onions, celery, and carrot; cook and stir 3 to 5 minutes or until tender. Stir in mushrooms; cook and stir 1 to 2 minutes. Stir in soup and bacon.

4. Heat oven to 350 degrees. Add cooked rice to skillet; mix well. Spoon into greased casserole; cover. Bake at 350 degrees for 30 to 35 minutes or until thoroughly heated.

Nutrition Information Per Serving: 100 Calories, 3 g Fat, 230 mg Sodium taken from Pillsbury Classic Cookbooks magazine.

Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 15, 1998

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