Wild Rice Casserole
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1/2 cup butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 2 1/2 cups water
- 2 onions, finely chopped
- 3 celery, thinly sliced
- 2 (6 ounce) packages dry instant long grain and wild rice mix
- 1/2 pound processed american cheese
- 1/2 cup sliced fresh mushrooms
- Carbohydrate 4.86142753240826 g
- Cholesterol 457.213414210935 mg
- Fat 163.054377476933 g
- Fiber 0.355057491561427 g
- Protein 52.2972326276541 g
- Saturated Fat 102.983188220326 g
- Serving Size 1 1 recipe (968g)
- Sodium 2153.41049081086 mg
- Sugar 4.50637004084683 g
- Trans Fat 10.1633874796283 g
- Calories 1672 calories
I've been making this recipe for years, and it's always a hit with my family and friends. It's so easy to make, and it's always a delicious way of using almost-finished ingredients. I often use whatever vegetables I have on hand, and I've even been known to add a can of cooked chicken or ground beef. This recipe is a great way to use up leftovers, and it's also a great way to feed a crowd. It's a perfect dish for a potluck or a family gathering.
The best part about this recipe is that it's so versatile. You can easily customize it to your own taste. For example, if you like a cheesier casserole, you can add more cheese. If you like a more flavorful casserole, you can add some herbs or spices. You can also add other ingredients, such as cooked chicken, ground beef, or vegetables. So go ahead and experiment with this recipe, and make it your own.
Step-by-step
- In a slow cooker, place onions, celery, rice mix, water, condensed cream of mushroom soup, butter, American cheese and mushrooms.
- Cover, and cook on Low 6 to 10 hours or on High 2 to 4 hours.
