Best Minnesota Nice Wild Rice Casserole Recipes

MINNESOTA "NICE" WILD RICE CASSEROLE

Minnesota

Hearty meal! Everything all in one. Need I say more?

Provided by Barbara Kavorkian

Time 1h35m

Number Of Ingredients 13

Ingredients

1/2 pkg (6ox) package of original recipe long grain and wild rice mix
2 1/3 c water
5 Tbsp margarine or butter
1/2 c onion, chopped
1/4 c flour
1 1/2 c half and half
1 can(s) (14 1/2) chicken broth
3 c cooked and cubed chicken
2 Tbsp chopped fresh parsley
1 jar(s) 4.5 oz drained sliced mushrooms
1/2 c frozen sweet peas (thawed)
1/4 tsp pepper
1/2 c sliced almonds - optional

Steps:

1. Cook rice as directed on package using water and 1 tbsp of margarine.
2. Heat oven to 350°F. Spray a 13x9 in glass baking dish with nonstick cooking spray. Melt remaining margarine in a large pot/pan adding onions and cooking till tender. Stir in flour, cook until mix is bubbly. Gradually add half and half and broth, stirring constantly until mixture boils and becomes thicker. Turn off heat
3. Add rice and all remaining ingredients except almonds. Mix well. Pour into dish and spray sheets of foil with cooking spray and place over dish.
4. Bake for 25 minutes. Uncover and sprinkle almonds over top and bake uncovered an additional 10 to 15 minutes or until casserole is bubbly and almonds are toasted.

WILD RICE HARVEST CASSEROLE

Wild Rice Harvest Casserole image

Fall is the ideal time to enjoy a big helping of this hearty casserole, packed with wild rice and chicken and topped with cashews. When we serve this for our two daughters' birthday party, it gets raves! -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

4 to 5 cups diced cooked chicken
1 cup chopped celery
2 tablespoons butter
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups chicken broth
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 small onion, chopped
1 cup uncooked wild rice, rinsed and drained
1/4 teaspoon poultry seasoning
3/4 cup cashew pieces
Chopped fresh parsley

Steps:

In a skillet, brown chicken and celery in butter. In a large bowl, combine soup and broth until smooth. Add the mushrooms, onion, rice, poultry seasoning and chicken mixture. Pour into a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Stir; sprinkle with cashews. Return to the oven for 15 minutes or until the rice is tender. Garnish with parsley.

Nutrition Facts : Calories 252 calories, Fat 12g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 510mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

WILD RICE MUSHROOM CASSEROLE

Wild Rice Mushroom Casserole image

"My daughter is a vegetarian, so I'm always looking for meatless dishes she'd enjoy," says Vicki Schrupp. The Little Falls, Minnesota cook beefs up the taste of her creamy rice dish with sauted veggies and chicken broth.

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 3 servings.

Number Of Ingredients 9

Ingredients

1/2 cup uncooked wild rice
1 cup chicken broth
1/2 cup water
1 celery rib, sliced
1 small onion, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons butter
2/3 cup condensed cream of mushroom soup, undiluted
1/8 teaspoon salt

Steps:

In a small saucepan, bring rice, broth and water to a boil. Reduce heat; cover and simmer 45-50 minutes or until rice is tender and liquid is absorbed., Preheat oven to 350°. In a large nonstick skillet, saute celery, onion and mushrooms in butter until tender. Stir in soup, salt and rice; transfer to a 3-cup baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 708mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.

MINNESOTA WILD RICE CASSEROLE

Minnesota Wild Rice Casserole image

I live on a lake where the Native Americans used to harvest the rice. This recipe is excellent as a side dish during the holidays and makes a wonderful stuffing for turkey, chicken or cornish game hens. Also good with wild game.

Provided by Gina Farina

Categories Brown Rice

Time 31m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb wild rice, cooked according to packaging
1 cup cooked white rice (cooked separately from wild rice)
1 lb bacon
1 medium onion, chopped fine
1/2 lb fresh mushrooms, sliced thin
1 stalk celery, sliced
1 medium carrot, peeled and diced small
1 tablespoon chicken bouillon concentrate or 2 -3 chicken bouillon cubes
1/4 cup butter, melted (optional)
salt and pepper

Steps:

(Properly cooked wild rice should be split and soft.).
Fry all the bacon until very crisp. Drain and save some of the fat. Crumble the bacon into little pieces.
In some of the reserved bacon fat sauté the vegetables until soft.
To the sauteed vegetables, add the chicken bouillon and mix. Then add all the other ingredients. Combine and mix.
If the mixture seems dry, add the melted butter.
Add salt and pepper to taste (remember, the bacon is salty).
Place mixture into a glass casserole dish. Bake for 30 to 45 minutes or until warmed through.

PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE

Pioneer Woman Fresh Corn and Wild Rice Casserole image

Recipe courtesy of Pioneer Woman. I made this for a Thanksgiving side dish and it was a hit, everyone loved it! It is so creamy! The crunch of the wild rice and the sweetness of the fresh corn is delicious!

Provided by Lakerdog2

Categories < 4 Hours

Time 1h5m

Yield 1/2 cup, 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cooked wild rice
3 -4 cups fresh corn kernels (scraped off the cob)
2 eggs, beaten
1 cup heavy cream
1 -2 teaspoon kosher salt (or table salt to taste)
cayenne pepper
6 tablespoons butter
1/2-1 cup milk, for thinning

Steps:

Preheat oven to 350 degrees.
Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
Taste for seasonings, adding more salt or cayenne pepper if needed.
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.