Recipe by mommytutu
"This is a nice alternative to wild rice and chicken dishes. It is easy, and everyone loves it."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
uncooked wild rice
1 1/4 cups
uncooked brown rice
2 (4 ounce) cans
sliced mushrooms, drained
1 (4 ounce) can
water chestnuts, drained and chopped
shredded Cheddar cheese
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.
I was skeptical of the curry and cheese combination, as many other reviewers mentioned. But they insisted that it was great and should be tried. I really should have gone with my gut on this one--one bite of this was one bite too much. I do like the idea of a casserole that combines beef with wild rice and brown rice, but the flavoring was way off. You gotta think there's a reason that curries topped with cheddar cheese have not taken off in fusion restaurants across the nation.
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!
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!
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!!
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.
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!!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
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
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This simple technique makes stuffed peppers even more delicious.
See how to make the ultimate one-dish broccoli and rice casserole.
See how to make a creamy, cheesy classic.