READY IN 1½ hrs

Wild Rice and Beef Casserole

Read Reviews (42)

"This is a nice alternative to wild rice and chicken dishes. It is easy, and everyone loves it." — mommytutu

Directions

In a medium pot, bring the chicken broth to a boil, and mix in the wild rice, brown rice, and bay leaves. Reduce heat to low, cover, and simmer 45 minutes, until most of the broth has been absorbed.
In a skillet, melt the butter, and saute onion until tender. Stir in the ground beef, and cook until evenly brown. Mix in the mushrooms, water chestnuts, soy sauce, and curry powder, and continue to cook and stir until heated through.
Preheat oven to 350 degrees F (175 degrees C).
Mix the beef mixture into the rice mixture, and remove the bay leaf. Transfer to a 9x13 inch baking dish. Top with Cheddar cheese.
Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr 15 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 30, 2004

This one I will make again and again. The only thing I will do different the next time is to add half a layer of cheese between the meat and rice mixture in the casserole dish. Good tasting dish.

—CONNIE69

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Most Helpful Critical Review

Jun 09, 2010

I could not bring myself to put cheese on this... it just doesn't seem right. Soy sauce with cheddar and curry?! A whole stick of butter? What is going on in this recipe? Too many odd flavors, rice doesn't get fully cooked with only 3 cups broth. Was also too greasy (even with halving the butter called for).

—DJBeefStroganoff

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53 Ratings

Apr 17, 2006

Wonderful. I layered the cheese as someone suggested; used some peas instead of water chestnuts (did have any on hand). Will make this again--tomorrow night with the water chestnuts. This is one of those recipes you can 'tweak' anyway you like!

—CKEH

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Oct 08, 2006

I took the advice of several folks and added extra soy sauce (upped to 3 tbsp.) so the recipe didn't get too dry, however, I found that the fresh mushrooms I used probably would have compensated enough and it was a bit "juicy". I didn't mind, as the extra flavor from the soy sauce was wonderful. I upped the seasoning (curry) to 2 tsp. but that really was a bit too much. The curry overpowered many of the other flavors. I will use 1 1/2 tsp next time and that should be just right. Also, I used sharp cheddar (my preference in cheese). I found that the cheese really brought the flavors together and was necessary in each bite - it really made teh flavors "pop". I did add some to the mixture, but not nearly enough. I will likely use the 2 c. called for in the mixture next time and only a light sprinkle on the top of a little extra (maybe 1 c., if that much). I will cook the wild rice for an hour on the stovetop next time, as mine was a little chewy, even after baking (the wild rice I use - directions say cook for 1 hour). Over all, this is a very filling meal - good comfort food for fall/winter. Will definitely make again! Yum!

—Tami

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Jul 29, 2006

Really good. I was a little apprehensive about the cheddar-curry combo but it worked really well. Other than adding a 1/2 tsp corriander and I used turkey instead of beef, I followed the recipe exactly. It did leave little buttery pools on the plates. A whole stick of butter is really a lot but I think it was an imperative part of the flavor. Perhaps the fat/flavor could come from something a bit more solid... maybe mayo. I may give that a try. But I would make this again as is. ADDENDUM: Since this review I have made this several times. My fourteen-month-old LOVES this!! We can't keep her bowl full!! My parents and my in-laws (completely opposite tastes) all love it!!

—Corrina

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Jan 23, 2008

Absolutely excellent!! Every time I make it, it disapears. You could add bacon if wanted. Heck, who doesn't like bacon. Be creative. The curry powder is a must though. It really give a unique flavor, so don't ever thing of leaving that out. It would not be the same. Donna-Minnesota.

—Donna

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Jan 19, 2006

YUMMY! We just loved this and we gobbled up all the leftovers - in fact, I'm surprised there weren't any fights! I did make this w/ ground turkey instead of ground beef, fresh mushrooms and I added a bit extra spice and soy. Awesome - thanks!!!

—Jen & Patrick

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Dec 31, 2005

I followed this recipe with only a few minor alterations: fresh mushrooms and, since I didn't have water chestnuts, I threw in a cup of corn. It was mildly flavoured. Next time I would use a bit less butter. I will make this again as even my husband, who only likes white rice, went for seconds.

—RueBarbe

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Nutrition

Calories
472 kcal
24%

Carbohydrates
29.3 g
9%

Cholesterol
95 mg
32%

Fat
30.6 g
47%

Fiber
3.1 g
12%

Protein
20.6 g
41%

Sodium
488 mg
20%

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

Nutritional Information

Wild Rice and Beef Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 472
** Calories from Fat: 275

% Daily Value *
** Total Fat 30.6g 47 %
** Saturated Fat 16.9g 84 %
** Cholesterol 95mg 32 %
** Sodium 488mg 20 %
** Potassium 313mg 9 %
** Total Carbohydrates 29.3g 9 %
** Dietary Fiber 3.1g 12 %
** Protein 20.6g 41 %
** Sugars 1.7g
** Vitamin A 13 %
** Vitamin C 2 %
** Calcium 29 %
** Iron 22 %
** Thiamin 15 %
** Niacin 64 %
** Vitamin B6 20 %
** Magnesium 24 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.