Wild Rice Casserole
Published Monday, February 27, 2023
Dr. Chris Mushquash, Vice President Research TBRHSC, Chief Scientist at TBRHRI
1 cup wild rice
1/2 tsp salt
3 cups boiling water
3 cups fresh mushrooms, sliced
1/2 cup onions, chopped
1/2 cup butter
1/2 cup old cheddar cheese, grated
1-19 oz can diced tomatoes
1 tsp salt
1 cup hot water
- Preheat the oven to 350°
- Cook rice, covered, in boiling salted water until nearly tender.
- In a small pan, sauté mushrooms and onions in butter for about 5 minutes.
- In a large bowl, add rice with the rest of the ingredients. Toss to combine.
- Place mixture evenly in a buttered 2-quart casserole and bake for 1 hour.
Recipe from familycookbookproject.com