Wild Rice-Beef Casserole Supreme

Name: Wild Rice-Beef Casserole Supreme
Ingredients: 3 c. boiling water; 1 1/3 c. wild rice or mixed white and wild rice; 2 cans chicken-rice soup or 1 can cream of mushroom and 1 can cream of chicken soup; 1 (6-ounce) jar sliced or button mushrooms; 1 c. water; 2 tsp. salt; 2 bay leaves; 1/2 tsp. celery salt; 1/2 tsp. garlic salt; 1/2 tsp. pepper; 1/2 tsp. paprika; 6 Tbsp. chopped onion; 6 Tbsp. salad oil; 2 lb. ground sirloin or chuck

14 ingredients

14 steps

Ingredients

3 c. boiling water
1 1/3 c. wild rice or mixed white and wild rice
2 cans chicken-rice soup or 1 can cream of mushroom and 1 can cream of chicken soup
1 (6-ounce) jar sliced or button mushrooms
1 c. water
2 tsp. salt
2 bay leaves
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. paprika
6 Tbsp. chopped onion
6 Tbsp. salad oil
2 lb. ground sirloin or chuck

Directions

1

Prepare dish a day ahead so meat and spices marinate, but do not bake until ready to serve.
2

Pour boiling water over rice;
3

let stand, covered, for 15 minutes.
4

Drain off water.
5

Place rice in a large oven-to-table casserole dish.
6

Add soup, mushrooms with liquid, water, and seasonings.
7

Let stand.
8

Saute onion in oil until tender; add to rice.
9

Saute meat until brown and crumbly; add to casserole.
10

Refrigerate overnight.
11

Bake dish in 325° oven for 2 hours before serving.
12

This is very good with green beans and a tossed salad for a buffet dinner.
13

Yields:
14

8 servings.