Wild rice casserole was one of my favourite dishes when I was growing up. It wasn’t a dish that we had on a weekly basis but it did appear on the dinner table somewhat regularly.The recipe required a little bit of planning ahead, so when I noticed my mom boiling the wild rice I knew an amazing dish was coming my way the next day. When I transitioned into adulthood this recipe got lost in the mix, then one day I had the biggest craving for it and immediately messaged my mom for the recipe! Love for certain foods never leaves you.
There isn’t one specific thing that I can put my finger that makes this wild rice casserole my favourite, it’s all good! I’ve always enjoyed the crisp almonds and rice bits on the top but I also really enjoy the creamy mushroom bits in the middle!
I really hope you try out this casserole – it’s certainly not the healthiest dish but it’s simple and delicious!
- 1 cup wild rice
- 4 tbsp butter, unsalted
- 1 medium onion, chopped
- 1 cup celery, chopped
- 1 cup mushrooms, sliced
- salt and pepper, to taste
- 1 can cream of mushroom soup (284mL), low sodium
- 1/2 cup almonds, chopped or slivered
- Rinse rice and Cook according to package instructions. I cooked 1 cup of rice to 2 cups of water, but this may differ depending on your rice.
- Melt butter in a medium frying pan and sauté onion, celery, and mushroom until soft.
- Mix together rice, sautéed vegetables, salt and pepper, and can of mushroom soup in a casserole dish and pat flat.
- Sprinkle almonds on top and bake covered for 45 minutes- 1 hour at 350F.
- You can substitute 1 can of mushroom pieces for the fresh mushrooms.
- I prefer to make the rice the day before and store in the fridge until ready to put the casserole together.