Ground Beef and Wild Rice Casserole Recipe

Wild Rice from the Great Lakes Area

Ground Beef and Wild Rice Casserole

Pour 4 cups of boiling water over 1 cup uncooked wild rice and let stand fifteen minutes.

Drain and add 1 can mushroom soup, 1 can Cream of Chicken Soup, 1 large can sliced mushrooms (drained), 2 beef bouillon cubes dissolved in one cup of boiling water, 1 bay leaf, crumbled, and season to taste with celery salt, garlic salt, pepper, onion salt, and paprika...about 1/4 tsp. of each.

Saute 3/4 cup chopped celery and 6 Tbsp. chopped onion in butter until transparent and add to the above mixture.

Brown 1 1/2 pounds of ground beef, drain and add to the mixture.

Put into a casserole, sprinkle with one-half cup slivered almonds, and refrigerate until time to bake. Bake, covered for 1 1/2 hours at 350 degrees. (Add more bouillon if it becomes dry while baking.)

Serves 10.

I think I would like this one, but when I try it I think I'll leave off the almonds, or just put them on half of the casserole to see how they are.
MORE about Wild Rice from Grammy's Recipe Collection:

Wild Rice Food Value
Wild rice is high in protein, low in fat and contains potassium, phosphorus and B vitamins.

Storage of Wild Rice
Store uncooked wild rice tightly covered in a cool, dry place. It keeps indefinitely. Refrigerate cooked wild rice one to two weeks tightly covered. It freezes well.

Wild Rice Arithmetic
1 lb. wild rice measures 2 2/3 to 2 3/4 cups.
1 cup uncooked wild rice = 3 to 4 cups cooked.
1 lb. wild rice cooked = about 20-25 servings.


Explore more recipes from Grammy's Recipes:
Chicken a la King

Cheese Pudding

Calabaza con Carne Recipe --Squash with meat

Wild Rice Basic and Gourmet Recipes

See a collection of all recipes I have on this blog so far, click here.

Read about my Grammy here:

About Grammy

Read about and see a video and pictures of Flappers here:

Grammy Was a Flapper!

A picture of Grammy's recipe box:

Grammy's Recipe Box

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