Wild Rice Hot Dish

📜 Collection: Georgia Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic Midwestern wild rice hot dish baked to comforting perfection with cream soups, mushrooms, and peppers. This versatile casserole can be served as a hearty side or turned into a full meal with added chicken.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	1 hr 15 mins	None	6 servings

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🔪 Key Equipment

• Saucepan
• Skillet
• Casserole dish
• Colander

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Ingredients

Measurements	Ingredients	Prep / Notes
3/4 cup	Wild Rice	uncooked
1 1/2 cups	Water	for cooking rice
1/2 cup	Green Onions	chopped
1/4 cup	Green Bell Pepper	chopped
1 cup	Mushrooms	sliced
1/2 tsp	Salad Oil	or vegetable oil
1 can	Cream of Mushroom Soup	undiluted
1 can	Cream of Chicken Soup	undiluted
to taste	Salt	None
to taste	Black Pepper	None

Optional Additions

Measurements	Ingredients	Prep / Notes
to taste	Chicken Breast	cooked and cut into pieces

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Instructions

Step 1: Cook the Rice

1. Cook 3/4 cup wild rice in 1 1/2 cups water in a covered saucepan until the water is completely gone and the rice grains are tender and split open. Rinse well in a colander.

Step 2: Sauté and Combine

2. In a skillet, sauté 1/2 cup green onions, 1/4 cup green bell pepper, and 1 cup mushrooms in 1/2 tsp salad oil until softened and fragrant.
3. In a large bowl, combine the cooked wild rice, sautéed vegetables, 1 can cream of mushroom soup, 1 can cream of chicken soup, to taste salt, and to taste black pepper. If desired, stir in cooked chicken breast pieces.

Step 3: Bake

4. Place the mixture into a sprayed casserole dish. Cover and bake at 350°F for 1 hour until hot, bubbling, and golden around the edges.

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💡 Make-Ahead & Storage: This casserole can be assembled, covered, and refrigerated up to 24 hours before baking. Add 10-15 minutes to the baking time if baking straight from the refrigerator.

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Original Recipe Scan