Wild Rice Casserole Recipe
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3 tablespoons salad oil
3 tablespoons chopped onion
1 pound lean ground beef
1 10 1/2-ounce can cream of celery, chicken, or mushroom soup
1 8-ounce can sliced water chestnuts, drained
1 4-ounce can sliced mushrooms, drained
1/2 cup water
3/4 teaspoon celery salt
3/4 teaspoon minced garlic
3/4 cup wild rice, cooked according to package directions, without salt
Instructions
3 tablespoons chopped onion
1 pound lean ground beef
1 10 1/2-ounce can cream of celery, chicken, or mushroom soup
1 8-ounce can sliced water chestnuts, drained
1 4-ounce can sliced mushrooms, drained
1/2 cup water
3/4 teaspoon celery salt
3/4 teaspoon minced garlic
3/4 cup wild rice, cooked according to package directions, without salt
Preheat oven to 375 degrees. Saute onion in oil in large skillet. Add ground beef and brown. Drain off grease. Stir in soup, water chestnuts, mushooms, water, seasonings, and cooked wild rice. Pour into a buttered casserole dish. Bake covered for 30 minutes. Serves 6.
Tips From Our Test Kitchen: You can season the beef with a little salt while browning.
Tips From Our Test Kitchen: You can season the beef with a little salt while browning.
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