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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I love to cook and entertain. This is a favorite company's coming casserole, especially in fall. Mushrooms and wild rice make a terrific team. - Edna Eggert, Bella Vista, Arkansas. Ingredients:
3 cups boiling water |
1 cup uncooked wild rice |
1-1/2 pounds ground beef |
1 small onion, chopped |
1 pound fresh mushrooms, halved |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
1 can (10-1/2 ounces) beef consomme |
1-1/3 cups water |
1/2 cup slivered almonds |
1 tablespoon minced fresh parsley |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon each celery salt, garlic salt and onion salt |
1/4 teaspoon poultry seasoning |
1/4 teaspoon paprika |
1/4 teaspoon pepper |
pinch dried thyme |
Directions:
1. In a bowl, combine water and rice; let stand 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Add mushrooms; saute for 2 minutes. Stir in the remaining ingredients. Drain rice and stir into beef mixture. Remove from the heat; cool. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 2 hours. Uncover and bake 30 minutes longer or until rice is tender. Discard the bay leaf before serving. Yield: 6-8 servings.
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