Prep 10 mins
Cook 1 hr 30 mins
This is so easy as it is another oven friendly recipe. We make this for those days when company is coming and the house needs more attention than the meal.
- 1 cup wild rice
- 1⁄2 lb bacon
- 1 cup celery
- 1 cup onion
- 1 (10 ounce) can mushroom soup
- 1 (10 ounce) can whole mushrooms
- 1 teaspoon salt
- Dice bacon and fry for 1 minute.
- Add celery and onion. Fry 4 minutes.
- Add everything else and simmer for 10 minutes.
- Put in a casserole dish and bake at 350' for 1 hour.
Served to guests---I made some changes to this basic recipe; I used Rice-A-Roni's Wild rice mix... adding Shittake mushrooms, 1/2 mushroom soup and half sour cream. The Rice-a-Roni herb packet in the mix was a wonderful addition. Not a crumble left! Made for My 3 Chefs, Slide into Side, Cooking Photos. Will make this again, with my additions. Thanks, Fairy Godmother!!
Made this for last nights dinner for Zaar Alphabet Soup game 2010. Served it with Baked Salmon With Creole Mustard Sauce#304723 and everything was delicious. I used a brown wild rice combo like Lori Mama and added fresh mushrooms and a clove of minced garlic. Yummo! Thank you for a wonderful dish.
We really liked this dish. I did do a bit of a change, but it still had the basic ingredients. I used a brown wild rice combination and added fresh mushrooms. I'm not real fond of the canned variety. Since the directions didn't say to drain the canned mushrooms, I added vegetable stock for the liquid. It only needed 45 min. in my oven. :)