Wild rice casserole #1

Yield: 6 Servings

Measure Ingredient
1½ cup Wild rice
2 cans Consomme
2 cans Water
¼ cup Soft butter
1 large Onion; chopped
1 large Green pepper; chopped
4 Chicken livers
1 cup Cream
Parmesan cheese

Cook rice in consomme & water until rice has taken up all liquid. Remove from heat. In 2 Tbs butter, saute onions & green peppers until clear. Add to rice. Saute livers in butter. Chop & add to rice. Saute mushrooms in butter & add to rice. Stir & mix well, using more butter if needed. Stir in cream. Pour into a 13x9-inch casserole & top with cheese. Bake at 350 for 30-40 minutes.

RITA FINCHER

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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