Wild Rice Casserole I Recipe - Allrecipes.com
Wild Rice Casserole I Recipe
  • READY IN 4+ hrs

Wild Rice Casserole I

Recipe by  

"This a very yummy sidedish and very easy to make!!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    4 hrs
  • READY IN

    4 hrs 30 mins

Directions

  1. 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.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
May 09, 2006

This is a FABULOUS dish!!! My husband and I loved it. I made a few alterations though. I added some cubed chicken, a clove of crushed garlic, and a can of water chestnuts for extra flavor. I only used 1 flavor packet from the rice and used reduced sodium soup to cut down on salt. Any more and it would have been salty! Make sure to stir it up periodically otherwise the rice on top won't soak enough liquid and it will be a little crunchy. I cooked mine on low for 7 hours and it was done properly, but there was a burned layer on the bottom of the crock pot. Thanks for a great recipe!

 
Most Helpful Critical Review
Oct 21, 2005

It came out a gloopy mess and tasted just so-so. I even sauteed the onions and rice in the oil before putting everything into the pot. Will not make again.

 
Feb 07, 2004

I'm so happy to find a side dish recipe for the crockpot. I took this to work for a potluck and it got rave reviews. To cut down on saltiness, I will probably add only one of the rice flavoring packets next time.

 
Feb 07, 2004

This is a good side dish. As another reviewer said, it makes alot so would be excellent for large family, potluck or when having guests for supper. If your family doesn't mind having the same side dish two days in a row make it with servings as given otherwise, cut recipe in half. I agree that sliced water chestnuts would be a nice addition if you like texture variety. I think I will keep several boxes of the instant rice mix handy in my pantry now. Almost forgot, it did take a bit longer for the rice to cook completely than recipe said so you might want to test out cooking time in your slowcooker before serving it for a specifically timed dinner.

 
Mar 11, 2006

New Twist for the LEFTOVERS..read on! This recipe is Delicious and very easy to make. I doubled recipe for a crowd, and thanks to the other reviews I only put in half of the seasoning packets (would have been way too salty otherwise). Here's a new twist...I had quite a bit left over so put whole crock into fridge, next day I added 2 cartons of Campbell's chicken stock and a bit of leftover turkey- slowcooked for about 3 hrs on high and got RAVE reviews on the soup! Next time I will purposely make too much so we can have the soup again. Try it, you won't be dissappointed!

 
Dec 01, 2004

I made this for Thanksgiving dinner. My only mistake was that I also had stuffing. This came out to the same consistency as a stuffing, and tasted much better! I made only two changes. I *hate* American cheese with a passion, so I made this with some leftover Mexican Cheese Blend (cheddar, jack, queso mexicano). And I cut back on the seasoning pack in the instant long grain and wild rice by 25%, so it wouldn't be TOO salty. Everyone loved this dish.

 
Jun 05, 2007

This turned out to be an excellent dish! I cooked mine in a Dutch oven for two hours on medium high to high, adding more chicken stock as necessary. I also added two chopped cloves of garlic and halved both the onion and the wild rice seasoning (thanks to the other reviewers who suggested this.) Omitted the celery as I had none, and used half cheddar cheese and half parmesan cheese and it rocked! Thanks for posting.

 
Feb 07, 2004

I served this for Easter brunch and it was elegant and so tasty! I added a can of sliced water chestnuts for a little extra crunch. The recipe makes a ton and we had enough for 2 more dinners. Excellent recipe and so easy- just throw it all in the crock pot!

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 1400 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

CORWYNN DARKHOLME
232 Followers 0 Saved Recipes
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