Wild Rice Tomato Casserole

Wild Rice Tomato Casserole

While the wild rice really steals the spotlight in this simple yet amazing dish, the tomato plays a strong supporting role. And with the bacon and other veggies, this hearty supper would make the perfect next-day lunch—if you’re lucky enough to have leftovers!

Posted in: Main Course


About 6 Slices of Diced Bacon

4 Cups of Cooked Canoe Wild Rice

1 Medium Onion, Chopped

1 Small Bunch of Scallions or Green Onions, Sliced

1/4 Cup Celery, Diced

3 Cups of Mushrooms, Sliced

1 Can of Tomatoes

1/2 Cup of Grated Aged Cheddar Cheese

1/4 Teaspoon of Marjoram

1/2 Teaspoon of Thyme

1/4 Teaspoon of Oregano

Salt and Pepper to Taste

Sliced Grape or Cherry Tomatoes (Optional)


  1. Fry the bacon until crisp.
  2. Add the cooked bacon to the cooked wild rice, reserving the drippings in the pan.
  3. Sauté onions, celery, and mushrooms in the reserved bacon drippings.
  4. Add the sautéed veggies to the wild rice, along with the tomatoes, grated cheddar, and seasonings.
  5. Mix well and add to a buttered 2-quart casserole dish.
  6. Cover and bake for 1 hour at 350° F.
  7. Serve with additional shredded cheddar and fresh, sliced grape or cherry tomatoes as a garnish topping (optional).


Makes 6 – 8 servings. Enjoy!