Wild rice, veggie & cheese casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Frozen vegetable medley -- |
| Cooked | ||
| ½ | cup | Butter |
| ½ | cup | Celery -- chopped |
| ¼ | cup | Onion -- chopped |
| 3 | cups | Cooked wild rice |
| 1 | can | Sliced water chestnuts -- |
| Drained | ||
| 2 | cups | Cheddar cheese -- shredded |
| 1 | can | Cream of celery soup |
Directions
Melt butter; add celery and onion, cook till tender. Set aside.
Grease 1½ quart casserole. Layer using half: wild rice, veggies, water chestnuts and cheese (save some cheese for top.) Repeat layers. Pour on soup, sprinkle celery and onions over soup. Top with cheese. Cover and bake at 350 degrees for 35 minutes; remove cover and bake 15 minutes longer.
Recipe By : Paul Bunyan Wild Rice Co.
From: Alison Meyer Date: 08-02-95 (21:53) (19) (E)Cooking