Wonderful Wild Rice Casserole (Dad's)
Submitted by mizzy
Dad’s wild rice casserole with crispy bacon, sauteed mushrooms, and vegetables baked in chicken rice soup. A nutty, savory side dish that’s earned its spot at every family gathering.
YIELD
8 servingsPREP
15 minCOOK
100 minREADY
115 minSome recipes stick around because they just work, and this is one of those. Dad’s wild rice casserole has that comforting, old-fashioned vibe where everything gets mixed together in a skillet and baked until bubbly.
Crispy bacon adds smoky richness. Onions, celery, carrots, and mushrooms sauteed in the drippings bring savory depth. A can of chicken and rice soup pulls it all together into a creamy, cohesive casserole without any fuss.
The wild rice itself is the star here, nutty and chewy with a texture that holds up beautifully after baking. This is the side dish that shows up at Thanksgiving and never leaves the rotation.
Kitchen Tips
- Rinse the wild rice well before cooking to remove any grit or debris
- Cook the rice until tender but still slightly chewy; it’ll soften a bit more in the oven
- Save one tablespoon of bacon drippings for sauteing the vegetables; it adds so much flavor
- This casserole can be assembled ahead and refrigerated, then baked when you’re ready to serve
Ingredients
Directions
In medium saucepan, combine wild rice and water.
Bring to a boil.
Reduce heat to low; cover and simmer 50 to 60 minutes or until rice is tender and water is absorbed.
Meanwhile, grease 1½-quart casserole.
In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels.
Discard all but 1 tablespoon drippings in skillet.
Add onions, celery, and carrot; cook and stir 3 to 5 minutes or until tender.
Stir in mushrooms; cook and stir 1 to 2 minutes.
Stir in soup and bacon.
Heat oven to 350℉ (180℃).
Add cooked rice to skillet; mix well.
Spoon into greased casserole; cover.
Bake at 350℉ (180℃) for 30 to 35 minutes or until thoroughly heated.
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