Free-style Wild Rice Pilaf & Mushroom Casserole

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.

On a whim, I decided to throw together a Wild Rice & Mushroom Casserole. This is more a method than it is a recipe and in my opinion methods are much more valuable to a good cook because said cook can build various recipes from such methods.

A can of condensed mushroom soup
A box of Wild Rice Pilaf with Seasoning
A handful of sliced mushrooms
A handful of green beans, trimmed and cut in half
Hand grated cheddar cheese
Preheat oven to 350 Degrees F. Cook Wild Rice Pilaf to package instructions. Don't forget the seasoning packet. You won't be adding any other seasoning to this dish, so you'll need it.

Sautee mushrooms and green beans in olive oil until the vegetable's structure starts to give and the mushrooms are nice and glistening. Do not add any salt or the mushrooms will leak a lot of water.

Add mushrooms, green beans and the can of condensed mushroom soup to the wild rice pilaf and mix thoroughly.

Add to a baking dish greased with cooking spray. Cook for 20 minutes. Take out of the oven then add grated cheddar cheese on top and cook for a nother 3-5 minutes until cheese is melted.


I usually add chopped and sauteed onions to this but couldn't sacrifice my onion for this recipe.

Possible additions:
chopped and sauteed onions
chopped rotisserie chicken

Mushrooms on Foodista

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