Mushroom Wild Rice Casserole
This goes great with almost any meal. My family loves it. Hope you enjoy. I estimated the prep time.
- Ready In:
- 1hr 15mins
- Serves:
- Units:
13
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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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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.Reply
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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.Reply
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