Nif's Wild Rice Casserole

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

An excellent dish that is always a hit during family gatherings, even with the vegetarians! You can also cut the amount of cheese and it's a really healthy dish and vegan as well. Make the rice ahead of time. It can take a while for those little guys to cook and open. Enjoy!

Ingredients Nutrition

  • 1 cup wild rice, cook as directed to equal almost 4 cups cooked
  • 2 teaspoons olive oil
  • 12 lb mushroom, sliced
  • 12 cup onion, chopped
  • 1 cup old cheddar cheese, grated
  • 1 (19 ounce) can tomatoes, diced (juice too)
  • 1 teaspoon salt
  • 1 cup water
  • 14 cup slivered almonds, toasted (optional)

Directions

  1. Saute mushrooms and onions in olive oil over medium heat in a nonstick pan.
  2. Mix all ingredients and add to 2 quart casserole dish and cover. Bake 1 hour at 350°F.
  3. Sprinkle toasted almonds on top (optional). I use them.
Most Helpful

5 5

It was my first time cooking wild rice. It's expensive but it's worth it :) I used one small onion. I thought I had a can of diced tomatoes, but didn't. So I used 2 tomatoes, diced and a little bit of tomato juice. That's a very yummy dish :) Thanks Nif. Made for PRMR :)

4 5

This was a very tasty rice casserolle. The mushrooms and onion were really nice with the wild rice. I used the cheese on top and thought that was very yummy, too. However sadly I couldnt taste the tomatoes that much. Next time I think Ill use more of those instead of the water.
Mine was ready after 30 minutes in the oven, but I guess that depends on your rice and the oven.
THANKS SO MUCH for sharing a keeper, Nif. Ill make this again.
Made and reviewed for PRMR November 2012.

5 5

I scaled this down for two and really enjoyed it for supper yesterday. The almonds are a nice touch. Thanks! Made for PRMR.