Happy Thanksgiving everyone!!!
Let me preface the below by stating I’m not exactly what you’d call a “good cook”. I do okay—haven’t poisoned anyone yet. (In my opinion that is—I don’t think it’s fair that my family counts the person who had the gall bladder attack after eating my raw apple cake!!) And truthfully, when my sons say “just like Mom made” they are probably referring to something that came out of a can or a box. However, I do put a little effort into the holidays and since today is Thanksgiving, I thought I’d share my aunt’s wild rice casserole recipe that I make every year. It is as follows:
1 cup wild rice½ cup onion
½ cup chopped celery
8 oz. mushrooms
2 cans cream of mushroom soup (you can use cream of celery or cream of chicken instead. I use cream of celery.)
¼ cup butter
Soak wild rice 16 to 24 hours changing water frequentlySauté onion, celery, and mushrooms in ¼ cup butter until tender
Add drained wild rice and continue to sauté for another 15 minutes
In a casserole dish, combine wild rice, onion, mushrooms, and celery with the 2 cans of soup and water chestnuts
Bake at 325 degrees for 50 minutes
Serves 6 to 8
This is a big family favorite so I usually make a double recipe. AND if there is any leftover, it’s great the next day warmed up in the microwave with a little bit of butter.
That’s it for now—again I hope you all have a happy and safe Thanksgiving!!!