Wild Rice And Mushroom Casserole Recipes

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WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

This delicious casserole is the perfect side dish!

Provided by Ashley C.

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 medium yellow onion (freshly chopped)
8 ounces mushrooms (sliced)
2 cloves garlic (minced)
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary (chopped)
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 cups cooked wild rice blend
10.5 ounces Campbell's® Cream of Mushroom Soup ((1 can))
1/2 cup vegetable broth
1/2 cup heavy cream
1/3 cup Mozzarella cheese (shredded)
3/4 cup Parmesan cheese (shredded)

Steps:

  • Preheat oven to 350 degrees F. Spray the inside of a 3-quart casserole dish with cooking spray; set aside.
  • Heat olive oil in a large skillet set over medium-low heat. Add onion and saute 4 to 5 minutes, or until onion is soft and translucent.
  • Add sliced mushrooms, cooking for 6 to 8 minutes, or until the mushrooms are soft. Stir in garlic, thyme, and rosemary, salt, and pepper; cook for 1 minute.
  • Remove skillet from heat and stir in the cooked wild rice, soup, broth, and heavy cream. Stir until well combined. Lastly, add shredded Mozzarella cheese, stirring to incorporate.
  • Transfer mixture to prepared baking dish and cover with foil. Bake for 20 to 30 minutes or until bubbling.
  • Remove the casserole, remove the foil, and preheat broiler to high heat.
  • Sprinkle with shredded Parmesan cheese. Broil uncovered on the top rack 2 to 5 minutes until the cheese is melted and golden. Garnish with fresh herbs, if desired.

Nutrition Facts : Calories 216 kcal, Carbohydrate 19 g, Protein 10 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 657 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

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.

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

Posted for the Zaar World Tour-Canada. From the "Best of International Cooking" cookbook.

Provided by Bayhill

Categories     Rice

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup uncooked wild rice
1/4 teaspoon dried leaf thyme
1/4 teaspoon dried leaf basil
1 teaspoon salt (to taste)
1 1/2 cups chicken stock or 1 1/2 cups broth
1 lb mushroom
1/4 cup butter
1 onion, finely chopped
1/2 teaspoon black pepper (to taste)
2 tablespoons parsley, chopped

Steps:

  • In a medium saucepan, combine rice, thyme, basil, 1/2 teaspoon salt, and stock or broth. Cover and bring to a boil. Reduce heat; simmer 40 minutes.
  • Preheat oven to 350F degrees. Wash mushrooms well; slice large mushrooms into thick slices, cut small mushrooms in half.
  • Melt butter in a large stovetop casserole dish. Add onions; saute until golden brown. Add prepared mushrooms; saute until lightly browned. Season to taste with remaining salt and pepper. Stir in rice mixture and any stock or broth not absorbed.
  • Cover and bake 15 to 20 minutes. To serve, sprinkle parsley over top.

MUSHROOM WILD RICE CASSEROLE



Mushroom Wild Rice Casserole image

Creamy and delicious, this Mushroom Wild Rice Casserole is made 100% from scratch. Sautéed onions, garlic, mushrooms and thyme are mixed in a cream sauce without opening a can of cream of mushroom soup. Topped with gruyere for a delicious nutty flavor. Serves 10 in about an hour.

Provided by Laurie McNamara

Categories     Side Dishes

Time 40m

Number Of Ingredients 10

1 tablespoon olive oil
1 medium yellow onion
8 ounces mushrooms (sliced )
1 cloves garlic (minced)
1 teaspoon thyme (chopped)
3 cups (cooked) wild rice (blend)
1 recipe cream of mushroom soup
1/2 cup vegetable broth
1/2 cup heavy cream
5 ounces gruyere (shredded)

Steps:

  • Add olive oil, and yellow onion with a pinch of kosher salt to a deep sided skillet. Heat on medium-low and sauté until the onion is soft and translucent.
  • Once soft, add in the sliced mushrooms. Cook for 5 to 8 minutes or until the mushrooms are soft.
  • To that add in the garlic and fresh thyme. Stir and cook for 1 minute.
  • Turn off the heat under your skillet and add in the cooked wild rice blend, homemade cream of mushroom soup, vegetable (or chicken) broth and heavy cream. Stir until combined.
  • Lastly, add in 1/3 cup freshly shredded gruyere cheese and stir to incorporate.
  • Transfer the cheesy mushroom and rice mixture into a 3-1/2 quart baking dish that has been sprayed lightly with olive oil. Cover with foil and bake on the middle rack of your preheated 350° for 20 to 30 minutes or until bubbling. Rotate the pan halfway through baking.
  • Remove the casserole and preheate your broiler to high heat.
  • Sprinkle with the remaining gruyere.
  • Use oven mitts to adjust the oven rack to the highest position. Broil for a few minutes until the cheese is melted and golden.

Nutrition Facts : Calories 376 kcal, Carbohydrate 56 g, Protein 16 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 32 mg, Sodium 106 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

WILD RICE MUSHROOM CASSEROLE



Wild Rice Mushroom Casserole image

Or wild rice hot dish, as us mid-westerners say! This recipe has been a holiday family tradition for years. Not low on calories, but it is worth it!

Provided by katydid31

Time 3h

Yield 12

Number Of Ingredients 11

1 cup uncooked wild rice
6 tablespoons butter, divided
1 pound sliced fresh mushrooms
½ medium onion, chopped
¾ cup uncooked white rice
½ cup freshly grated Parmesan cheese, divided
3 cups chicken broth
1 ½ cups heavy cream
½ cup slivered almonds
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Cover wild rice with boiling water and soak for 1 hour. Drain.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.
  • Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.
  • Increase the oven temperature to 425 degrees F (220 degrees C).
  • Bake casserole until cheese and butter have melted, about 5 more minutes.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 23.1 g, Cholesterol 60.5 mg, Fat 20.5 g, Fiber 1.9 g, Protein 7.2 g, SaturatedFat 11.3 g, Sodium 785.8 mg, Sugar 1.7 g

CHICKEN, MUSHROOM AND WILD RICE CASSEROLE



Chicken, Mushroom and Wild Rice Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 17

5 cups chicken broth
4 tablespoons unsalted butter
2 large shallots, finely diced
10 ounces cremini mushrooms, bottoms of stems trimmed, and quartered
1 clove garlic, minced
1/2 cup dry sherry
One 8-ounce bag uncooked cultivated wild rice, washed and drained
6 large sprigs fresh thyme, tied into a bundle, plus more for garnish if desired
1 bay leaf
2 teaspoons ground coriander
2 teaspoons kosher salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
4 small to medium (6 1/2 to 7 1/2 ounces each) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1/2 cup dried cranberries
1 small lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the broth in a medium saucepan until simmering.
  • Melt the butter in an oven-safe braiser (or large cast-iron skillet with a lid or 4-quart saute pan with a lid) over medium-high heat. Add the shallots and mushrooms, tossing to coat in the butter, and cook, stirring once or twice, until golden, about 5 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes. Add the sherry, allowing the pan to deglaze. Add the rice and allow it to toast and soak in the flavors of the pan. Add about 4 cups of the hot broth to the pan. Add the thyme and bay leaf. Cover the braiser and place it in the oven to bake until the rice is almost cooked, 1 hour to 1 hour and 15 minutes.
  • Meanwhile, in a small bowl, mix together the coriander, salt and pepper. Brush the chicken with the olive oil, then dust all over with the seasoning. Set aside.
  • Fluff the rice with a fork and check on doneness. It should still have some chew with some grains just starting to pop open. Stir in the cranberries. Add the remaining hot broth to keep the dish brothy. Add the chicken breasts to the braiser, laying them at an angle so that most of the chicken is submerged in the rice. Shingle the lemon slices in between the chicken breasts. Cover and bake for 20 to 25 minutes. Uncover and continue to cook until the chicken registers an internal temperature of 165 degrees F, about another 10 minutes. Top with the parsley or thyme before serving.

WILD RICE CASSEROLE II



Wild Rice Casserole II image

Quick, easy and very savory! This is a great sidedish recipe for chicken or pork!!

Provided by CORWYNN DARKHOLME

Categories     Side Dish     Casseroles

Time 1h30m

Yield 8

Number Of Ingredients 7

2 (14.5 ounce) cans chicken broth
1 cup uncooked wild rice
½ cup water chestnuts, sliced
¼ cup butter
1 teaspoon salt
½ pound fresh mushrooms, sliced
½ cup onion, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan.
  • In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt.
  • Cover, and bake in the preheated oven 30 minutes.
  • While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

Nutrition Facts : Calories 136.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 335.5 mg, Sugar 1.6 g

WILD RICE AND MUSHROOM CASSEROLE



Wild Rice and Mushroom Casserole image

This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving - and beyond. If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.

Provided by Melissa Clark

Categories     dinner, casseroles, grains and rice, main course, side dish

Time 1h45m

Yield 12 servings

Number Of Ingredients 20

2 1/4 cups vegetable, mushroom or chicken broth or stock
Fine sea salt
1 1/4 cups wild rice, rinsed
10 tablespoons extra-virgin olive oil, more as needed
1 pound sliced mushrooms, preferably a mix of different kinds
3 leeks, white and light green parts only, thinly sliced
2 fennel bulbs, trimmed and chopped
5 ounces baby spinach (about 4 cups)
7 fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
1/2 tablespoon tomato paste
1/8 teaspoon red pepper flakes
4 (14-ounce) cans white beans (7 cups)
2 tablespoons freshly squeezed lemon juice
1/3 cup chopped fresh cilantro (or basil)
1/3 cup chopped fresh parsley
2 1/2 cups panko or coarse bread crumbs
1 tablespoon fresh rosemary, chopped
1 tablespoon finely grated lemon zest
1/3 cup grated Parmesan cheese (optional)
Flaky sea salt, for garnish

Steps:

  • Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 40 minutes or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
  • Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over high heat. Add half the mushrooms and cook, stirring, until brown and crispy, about 8 minutes. Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt. Repeat with remaining mushrooms and another tablespoon oil, adding more oil to the skillet if it looks dry.
  • In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes. Stir in spinach, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
  • Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish.
  • In a blender, purée 2 cans beans with their liquid, 2 tablespoons lemon juice, 1 grated garlic clove, and salt to taste. (If your beans are unsalted, they might need more than you'd think.)
  • Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Scrape into prepared baking dish.
  • In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
  • Sprinkle evenly on top of casserole and bake until golden, 20 to 30 minutes. Let cool slightly before serving, topped with flaky sea salt.

Nutrition Facts : @context http, Calories 692, UnsaturatedFat 11 grams, Carbohydrate 110 grams, Fat 14 grams, Fiber 23 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 686 milligrams, Sugar 8 grams

CREAMY WILD MUSHROOM AND WILD RICE CASSEROLE



Creamy Wild Mushroom and Wild Rice Casserole image

This is not just mushroom soup and rice. This combines fresh herbs wild mushrooms, fennel, onions, sherry and a creamy cheesy bechemel sauce, all topped with a crunchy crusty topping. This is a rich decadent side dish which is amazing with roasted turkey, chicken, cornish hens or pork. Using any rice you want, a quick cooking, or any boxed rice, or the old fashioned way. But I take the short cut for this to make my life easier, but either way, the casserole is great.

Provided by SarasotaCook

Categories     Long Grain Rice

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 22

1 (6 ounce) box long grain and wild rice blend (3 cups cooked)
4 cups wild mushrooms (a mix of shitaki, crimini, button, oyster, or any combination)
2 tablespoons butter
1 cup fennel, thin sliced
1 1/4 cups onions, diced
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon olive oil
2 tablespoons butter
2 1/4 cups milk
2 tablespoons flour
2 tablespoons butter
1 cup swiss cheese, shredded (or you can use gruyere which I prefer)
1/4 cup sherry wine
1 tablespoon fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 fresh breadcrumbs
1/2 cup ground pecans
1 tablespoon butter

Steps:

  • Make the bread crumbs -- In a small food processor, take a couple slices of bread and process till you get fine crumbs. Measure out 1 1/2 cups. Then you can either buy ground or chopped fine pecans or you can grind your own. I like to buy the small 1/2 cup packages when I only need a small amount. In a large saute pan, add the the butter and melt on medium high, add the bread crumbs and nuts and cook until lightly browned, 3-4 minutes is all it takes. Remove and let cool.
  • Rice -- Make the rice according to directions. Any time I cook with rice, couscous, etc., I try to use chicken or vegetable broth rather than water to cook the grains. It just adds so much flavor with little work, but that is optional. Cook the rice and add to a 13x9 greased (or sprayed with pam) casserole dish.
  • Vegetables -- In that same pan we made the bread crumbs in (no need to use another pan), heat the olive oil and butter on medium heat and add the fennel, onions and mushrooms and cook on medium until they have become translucent and the mushrooms tender, about 7-10 minutes. then add the thyme, parsley salt and pepper and mix well. Add this to the rice in the casserole dish and lightly mix.
  • Sauce -- Once again in that same pan, add the butter and melt on medium, then add the flour and mix to make a roux. Let it cook just a minute. Now add the milk and stir well. Add in the sherry and then the seasoning. Bring to a medium boil just until it slightly thickens and then add in the shredded cheese and stir. Cook until nice a creamy and thick. Should resemble a nice cheese sauce. Pour this mixture over the rice and vegetables. Lightly toss to combine.
  • Topping -- Top with those bread crumbs and bake at 350 for 20 minutes until bubbly and the bread crumbs are golden brown.

Nutrition Facts : Calories 396.4, Fat 29.4, SaturatedFat 14.5, Cholesterol 65, Sodium 673.1, Carbohydrate 16.1, Fiber 2.5, Sugar 3.2, Protein 11.1

WILD RICE MUSHROOM BAKE



Wild Rice Mushroom Bake image

The wild rice adds a wonderful flavor to this casserole. I like to serve it on special occasions. -Jann Marie Foster, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 10 servings.

Number Of Ingredients 12

1 cup uncooked wild rice
2 cups boiling water
1 pound sliced fresh mushrooms
1 medium onion, chopped
2 tablespoons butter
3/4 cup uncooked long grain rice
1/2 cup sliced almonds
3 cups chicken broth
1-1/2 cups heavy whipping cream
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons grated Parmesan cheese

Steps:

  • Place wild rice in a large bowl and cover with boiling water; soak for 1 hour. Drain and set aside. , In a large skillet, saute mushrooms and onion in butter until tender. In a large bowl, combine the mushroom mixture, wild rice, long grain rice, almonds, broth, cream, salt and pepper., Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 75 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until rice is tender.

Nutrition Facts : Calories 318 calories, Fat 19g fat (10g saturated fat), Cholesterol 56mg cholesterol, Sodium 583mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

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From rasberrymuffin.sells-it.net


WILD RICE CASSEROLE WITH GROUND VENISON AND MUSHROOMS
Chop the mushrooms coarse if large. Render the bacon in a large skillet (12 inch cast iron skillet is good) with the tablespoon of oil. Meanwhile, puree the garlic, onion and celery in a food processor or blender, then add to the pan with the bacon and sweat oil in a wide pan, like a 12 inch cast iron skillet. Add the venison and cook through.
From foragerchef.com


TURKEY AND MUSHROOM WILD RICE CASSEROLE | BUTTERBALL®
1 cup sliced mushrooms. 1 onion. 1 stalk celery. 2 cups diced leftover cooked BUTTERBALL® Turkey. 1 can (10-3/4 ounces) condensed cream of mushroom soup. 1 package (9 ounces) ready-to-serve wild rice. 1 cup milk. 2 tablespoons minced fresh chives. 1/4 teaspoon black pepper. 1/2 cup chopped pecans
From butterball.com


ANGELA’S CREAMY MUSHROOM, GREEN BEAN AND WILD RICE CASSEROLE
2020-11-03 Cook the rice according to the package directions then drain and set aside. Preheat the oven to 400°F then lightly grease an 8x12-inch or 9x13-inch casserole dish. In a large (5-quart/5 L) pot, place the oil, mushrooms, green beans, garlic, tamari (or coconut aminos), smoked paprika, and cayenne pepper. Stir well to combine.
From makingthymeforhealth.com


SHRIMP & RICE CASSEROLE RECIPE - PAULA DEEN
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper to taste. Mix well. Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
From pauladeen.com


WILD RICE AND MUSHROOM CASSEROLE - YO MOMMA'S STYLE
2016-01-13 Soak the wild rice for one hour and drain. Saute the onions and celery over medium heat in the olive oil until limp. Add the mushrooms, and season with pepper to taste. Cook for 3 minutes, then add in the drained rice and stir to coat thoroughly. Remove from heat. Spray a 2-quart casserole dish, and add the rice mixture. Add one and a half cups ...
From yomommasstyle.com


WILD RICE AND MUSHROOM CASSEROLE RECIPE | RECIPE | RECIPES, …
Mar 23, 2019 - This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or b…
From pinterest.ca


MUSHROOM AND WILD RICE CASSEROLE | GIRL VERSUS DOUGH
2013-03-07 Heat oven to 350 degrees F. Lightly grease a medium or large casserole baking dish and set aside. Heat a large skillet over medium-high heat. Add just enough oil to coat bottom of pan, about a tablespoon; add mushrooms and season with salt and pepper. Cook mushrooms until tender and liquid evaporates, about 5 minutes.
From girlversusdough.com


SPINACH AND WILD RICE CASSEROLE - PURELY KATIE
2016-04-21 Heat olive oil in a large skillet over medium heat. Saute onions, salt, and crushed red pepper flakes until the onions are translucent, approximately 10 minutes. Add a bag of baby spinach leaves to the skillet, stirring until wilted. Sprinkle in flour and cook for 1 minute. Add vegetable broth along with half and half.
From purelykatie.com


WILD RICE CASSEROLE - CAMPBELLS FOOD SERVICE
Top each with half the chicken. 2. Mix soups and water. Pour 3 quarts over each pan. Sprinkle with almonds. Cover. 3. Bake at 350º F. CCP: Bake until internal temperature is 165º F. or higher for 15 seconds and chicken is no longer pink and rice is done, about 1 hour 45 minutes. Stir before serving.CCP: Hold at 140º F. or higher.
From campbellsfoodservice.com


BROCCOLI WILD RICE CASSEROLE RECIPE - THE PIONEER WOMAN
2021-10-21 Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 5 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens.
From thepioneerwoman.com


HEALTHY WILD RICE CASSEROLE {GF, LOW CAL, VEGAN}
2016-12-07 I love wild rice so I transformed this traditional family dish into a Healthy Wild Rice Casserole by adding more onions for moisture and swapping the butter for extra virgin olive oil. The recipe turned out moist, nutty and equally flavorful as the original, only better for you! This Healthy Wild Rice Casserole is simple to make. It does take ...
From skinnyfitalicious.com


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