Wild Rice Casserole


  • 1 cup wild rice
  • 3 cups boiling water
  • 2 tsp. salt
  • 1 small onion, minced
  • 2 Tbsp. butter
  • 1 can mushrooms with liquid
  • 1 can mushroom soup
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  • 1 cup chicken broth
  • 1/8 tsp. dry tarragon
  • 1/2 tsp. salt
  • 1/8 tsp. dry basil
  • 1/2 tsp. curry
  • 1/4 tsp. black pepper


Wash rice before cooking. Cook rice in salted water until tender; drain. Brown onion in butter and add mushrooms and liquid, mushroom soup and chicken broth. Add seasonings. Boil 10 minutes and mix with rice in 1 1/2 quart casserole dish. Heat at 350 degrees F for 30 minutes. Freezes well.

By Robin from Washington, IA


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