This easy Wild Rice Casserole (or hotdish as we like to say here in Minnesota!) can be put together quickly, cooked slowly in the oven, and fully enjoyed by the entire family. Here’s a recipe where you can easily use unprepared wild rice and still enjoy an easy recipe!
1 Cup of Wild Rice, uncooked
1 Cup of Frozen Peas and Carrots
1 Cup of chopped onion
1/8 teaspoon of ground pepper
1 Can of Beef Broth
1 Can of Cream of Mushroom Soup
1 3/4 Cups of Hot Water
1/2 Cup of Diced Celery
A dash of Worcestershire Sauce
1/4 teaspoon of Table Salt
1/2 Cup of Slivered Almonds (optional)
2 Cups of Cooked Diced Ham
Wash wild rice well and drain. Combine all ingredients in a large bowl and then add to a large buttered or oiled casserole dish. Cover with aluminum foil and bake for 2 hours at 325 degrees F. Uncover for the last 10 minutes of baking and then fluff with a fork.
Variations: Use cooked chicken or turkey in place of ham, and chicken broth in place of beef broth.