Recipe by ALN
"This comfort food incorporates two Minnesota staples: wild rice and cream of mushroom soup."
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long grain rice
1 (8 ounce) package
sliced fresh mushrooms
green bell pepper, diced
dry white wine
1 1/2 cups
2 (10.75 ounce) cans
cream of mushroom soup
This is easy and delicious.... and is good reheated if you have leftovers, too. I halved the recipe (there are only two of us) and used a red pepper instead of green. I also added 1 cup of green beens, upped the curry powder (we like spice) and used lower fat mushroom soup and no-fat ham. It lowers the calories, fat and cholesterol count considerably without compromising taste. I also found one teaspoon of oil sufficient for frying the veggies. A great way to use leftover wild and white rice. Enjoy!
Followed the recipe exactly. Way too salty for my taste--maybe if low sodium cream of mushroom soup was used it would be better. I probably won't make again.
I have to admit, I was a bit skeptical, mostly because the last ham and wild rice casserole we tried was mostly mayonnaise and tasted like it. But, this casserole turned out excellent. We added extra curry and ate it with raisins and peanuts for a middle-eastern flair. The flavor combination was very good and we liked having lots of vegetables. We were worried that the soy sauce would make it too salty, but no problem there! Thanks for a delicious and (fairly) healthy ham casserole recipe!
I halved the recipe except for the ham & veggies, used brown rice instead of wild and halved the cooking time by microwaving the rice & veggies. Turned out great!
I believe this came out like it was supposed to. A lot of steps for a recipe that tastes like anything else you put Cream of MR soup in. I made my own curry but it still needed more spice. Baked right at 30 minutes and went over well with the family.
* Percent Daily Values are based on a 2,000 calorie diet.
Ham and Wild Rice Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 283
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