Wild Rice and Beef Casserole

Wild Rice and Beef Casserole

44 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
mommytutu
Recipe by  mommytutu

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (44)

Rate This Recipe
CONNIE69
38

CONNIE69

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.

CKEH
18

CKEH

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!

Tami
17

Tami

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!

More Reviews

Similar Recipes

Chicken and Wild Rice Casserole
(64)

Chicken and Wild Rice Casserole

Wild Rice Casserole
(61)

Wild Rice Casserole

Zippy Beef Casserole
(52)

Zippy Beef Casserole

Wild Rice Casserole II
(30)

Wild Rice Casserole II

Saucy Beef and Vegetable Casserole
(29)

Saucy Beef and Vegetable Casserole

Michele's Ground Beef Casserole
(12)

Michele's Ground Beef Casserole

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Serbian Pork and Beef Casserole

>

next recipe:

Zippy Beef Casserole