Side-dish for twelve! Serve your family with baked rice, bacon and vegetable casserole.
Wild Rice Casserole
- Prep Time 30 min
- Total 1 hr 35 min
- Ingredients 8
- Servings 12
Ingredients
- 1 cup uncooked wild rice, rinsed
- 3 cups water
- 6 slices bacon, cut into 1/2-inch pieces
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 cup sliced fresh mushrooms
- 1 (10 1/2-oz.) can condensed chicken with rice soup
Instructions
-
Step1In 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.
-
Step2Meanwhile, grease 1 1/2-quart casserole. In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.
-
Step3Discard 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.
-
Step4Heat oven to 350°F. Add cooked rice to skillet; mix well. Spoon into greased casserole; cover. Bake at 350°F. for 30 to 35 minutes or until thoroughly heated.
Nutrition
100
Calories
3g
Total Fat
4g
Protein
14g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1/2 Cup
- Calories
- 100
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 5mg
- 2%
- Sodium
- 230mg
- 10%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 2g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 4%
- 4%
- Calcium
- 0%
- 0%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1/2 Fat;Tips from the
Pillsbury Kitchens
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