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Creamy Wild Rice Casserole


4 c. cooked White Earth Wild Rice

1 lb. lean ground beef

8 oz. fresh mushrooms, sliced 1/4” thick

1/4 c. thinly sliced celery

1/2 c. diced onion

1/4 c. butter

2 T. soy sauce

1 c. sour cream

Few dashes pepper

1/4 c. slivered almonds


In a large skillet, brown ground beef; drain and set aside. In same skillet, add butter, celery and onions. Sate for 4 minutes; add mushrooms and cook 5 minutes longer. Combine soy sauce, sour cream, pepper, wild rice, almonds and ground beef; stir into mushroom mixture. Turn into a lightly buttered 1-1/2 or 2 qt. casserole dish. Bake at 450 degrees for about 45 minutes uncovered. Stir gently several times during cooking. If it looks too dry, add a little water.

Makes four-six servings.

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