WILD RICE CASSEROLE
1 1/2 c. uncooked long-grained rice
1/2 c. uncooked wild rice
1 envelope dry onion soup mix
1 tbsp. snipped parsley (optional)
4 c. water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 c. butter or margarine, melted
Combine all ingredients. Pour into lightly greased slow cooker. Cover, cook on high 2 1/2 hours, stirring occasionally.
Corn-Rice Casserole
1 cup chopped celery
1 cup chopped onion
3/4 tablespoon butter — melted
2 cups cooked regular rice
1 can whole kernel white corn — drained (16 oz.)
1/4 cup slivered almonds
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Combine all ingredients; spoon into a 2 quart casserole.
Bake, uncovered, at 350 degrees for 1 hour.
Beef and Rice Casserole
• 1 lb. ground beef
• 3/4 c. chopped onion
• 1/4 c. chopped bell pepper
• 1 c. minute rice
• 1 16-oz. can tomatoes
• 1 can cream of mushroom soup
Spices: (add to taste)
• basil
• oregano
• garlic
• bay leaf
• fresh parsley
This is delicious when made ahead, stored in a casserole dish, then reheated. Can be eaten like this or topped with shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain off excess grease. Stir in seasonings, soup, tomatoes, and rice. Bring to boil. Reduce heat and simmer slowly for about five minutes, stirring occasionally.