Wild Rice and Beef Casserole

Wild Rice and Beef Casserole

45
mommytutu 0

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

Ingredients

1 h 30 m {{adjustedServings}} servings 472 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 30.6 g
  • 47%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Mix the beef mixture into the rice mixture, and remove the bay leaf. Transfer to a 9x13 inch baking dish. Top with Cheddar cheese.
  5. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

45
  1. 57 Ratings

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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.

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 ...

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...