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Pork and Wild Rice Casserole

Pork and Wild Rice Casserole

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
kathleen

kathleen

This recipe is a delicious use of wild rice. Just be sure to season your ground pork if you don't buy it preseasoned (usually labeled as pork sausage). Fresh Italian sausage can also be used, just cut open the casing. Works great prepared a day ahead and re-heated for 20 minutes at serving time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 598 kcal
  • 30%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
  4. Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9x13 inch casserole dish.
  5. Bake 40 minutes in the preheated oven.
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Reviews

grammapam
19

grammapam

6/5/2008

I made this and shared it with some coworkers and it was a huge success! I used about 2 pounds bulk Italian sausage and about 1 1/2 pounds lean ground beef. My daughter didn't think it looked too good but tried it anyway and went back for more! I will definitely be making this again.

Darryl
10

Darryl

6/2/2008

As written this casserole makes a lot! At 2-3 times a day, this pretty much lasted me all week. But it's good. I used regular ground pork. Would have been even better if I had preseasoned it as suggested. Italian sausage would have been amazing.

cook from sf
9

cook from sf

9/10/2007

My husband and I really enjoyed this. Next time I'll use it as a stuffing for Cornish game hen and add some dried cranberrys to it.

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