Wild Rice and Mushroom Casserole

READY IN: 55mins
SERVES: 8-10


  • 2
    (6 1/4 ounce) boxes fast cooking wild rice mix (I use Uncle Ben's)
  • 32
  • 8
    tablespoons butter
  • 2
    cups finly chopped onions
  • 2
    cups finly chopped celery
  • 8
    ounces diced water chestnuts
  • 16
    ounces fresh sliced mushrooms
  • 1
    tablespoon Tabasco sauce or 1 tablespoon hot sauce
  • 1
    teaspoon pepper
  • 10
    ounces cream of mushroom soup
  • 34
    Ritz crackers or 34 other butter flavored crackers, crushed


  • Bring rice, seasoning packet, two tablespoons butter, and broth to a boil.
  • Reduce heat, cover and simmer for 7 minutes or until liquid is absorbed.
  • Let stand for 5 minutes then pour onto a baking sheet and spread out to cool for 20 minutes.
  • Melt 4 tablespoons butter in a non-stick skillet on medium high heat.
  • Add onion, celery, mushrooms, and hotsauce.
  • cook stirring frequently 8 minutes or until tender.
  • Season with pepper, adjust for taste.
  • Add soup and stir well.
  • Combine rice, soup mixture, and cestnuts in a large bowl and stir well.
  • Spoon into a greased 13x9 oven proof dish, and smooth out to edges.
  • (At this point you can cover and chill this overnight, make sure the casserole stands at room temperature for at least 30 minutes before baking).
  • Preheat oven to 350.
  • Combine crushed crackers and 2 tablespoons melted butter together.
  • Sprinkle over the casserole.
  • Bake for 40 minutes or until bubbly.