Mushroom Wild Rice Casserole
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"This goes great with almost any meal. My family loves it. Hope you enjoy. I estimated the prep time."
photo by Sassy J
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1⁄3 cup butter or 1/3 cup margarine
- 1 (10 3/4 ounce) can beef consomme
- 1 (10 3/4 ounce) can onion soup or (1 1/4 ounce) package dry onion soup mix (dissolved in 3/4 - 1 cup hot water)
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 1 (8 ounce) can mushrooms, drained and sliced
- 1 (10 3/4 ounce) can water
- 1 (6 ounce) box long grain and wild rice blend
- 1⁄2 cup long grain white rice or 1/2 cup long grain brown rice
directions
- Combine butter, beef consomme, and onion soup in a 1 1/2 quart casserole.
- Place in 350 degree oven until butter melts.
- Add water chestnuts, mushrooms, water, and rice with seasonings that are included in box.
- Stir to mix.
- Return to oven and bake uncovered for one hour.
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Reviews
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My sister made this for Thanksgiving day and we all raved about it...especially the guys!! LOVE IT!! Thanks for posting..it's a keeper. -
Taste was good. Didn't have beef stock so I used chicken stock (served it with chicken/garlic sausage and asparagus). Used Zatarain's New Orleans Wild Rice and Uncle Ben's long grain brown rice. The rice didn't cook right for me in the 1 hr time, then I was worried about it drying out. Good flavor but SALTY, I think I'd use less onion soup packet seasoning in it. We used 2 tbsp. olive oil instead of the butter and it turned out just fine for consistancy. LOVE the water chestnuts in it. Nice texture with that. -
Great addition to the 2008 Christmas feast. What a tasty side dish - I'll make it again (often) even on "non-feast" days! -
I made this as a side dish to go along with an oriental style grilled chicken dish and it was the perfect side!!! This is so simple to put together and was in the oven cooking while I was outside grilling. I made it as written except for omitting the water chestnuts and mushrooms due to my kids personal taste. This rice has so much flavor and will be made again at our house. Thanks Nimz for tasty new side dish. Congrats on winning the football pool!!! -
Easy and tasty! I followed the directions exactly, using the can of onion soup. Next time I'll cut back on the liquid some as it took about 1 hour 15 minutes to cook and the rice was slightly overcooked for my personal preferences.
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Tweaks
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Taste was good. Didn't have beef stock so I used chicken stock (served it with chicken/garlic sausage and asparagus). Used Zatarain's New Orleans Wild Rice and Uncle Ben's long grain brown rice. The rice didn't cook right for me in the 1 hr time, then I was worried about it drying out. Good flavor but SALTY, I think I'd use less onion soup packet seasoning in it. We used 2 tbsp. olive oil instead of the butter and it turned out just fine for consistancy. LOVE the water chestnuts in it. Nice texture with that.
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This went together easily, cooked up very tasty. I think I probably had it in the oven for about 1 hour and 15 minutes and it was just perfect at that time. I used low sodium beef stock and onion flakes instead of the soup mix and it was plenty salty, but not too much with that. When I was putting it together, my son said, "What smells so good?" I said, "It's the rice." He said, "I didn't know rice could smell that good." He had two big helpings. Thanks for posting!
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What a fantastic rice dish! I used beef broth in place of consomme and sauteed onion and lots of fresh garlic in the butter before adding to the baking dish, I also used fresh browned mushrooms that I keep in my freezer in place of the canned. Don't omit the chestnuts, they add so much flavor to this dish! I love this, thanks Nims!...Kitten:)
RECIPE SUBMITTED BY
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Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
