Hamburger Wild Rice Casserole

A trip down memory lane

Who remembers this when they were growing up? It sure is good, make some, eat, reminisce.

1 cup wild rice, washed
1/4 cup chopped onion
1 1/2 lbs. ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms, drained
1 can sliced water chestnuts, drained (optional)
2 beef bouillon cubes in 1 cup boiling water

Put wild rice in kettle, cover with 4 cups boiling water. Simmer for 5 minutes. Remove from heat, let stand 15 minutes before draining.

Brown onion and ground beef. Drain the fat. Combine all ingredients. Season to taste with salt, onion salt, paprika, celery salt, seasoned salt, etc..

Bake at 350 degrees for 1 1/2 hours, covering for first half of baking, then uncovering. You can put some bread crumbs on for a bit of a crunch.

Serves 12.

This holds well in the oven. It also freezes well. Reheat in microwave. Can be refrigerated or frozen before baking.

This also scales remarkably well for a crowd.

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