The following recipe for Wild Rice casserole has been in my family since I was a child.
My parents made it on special occasions when company came over and it has always been one of my favourite dishes - one I associate with good times and warm happy memories.
Best of all, it's not only a crowd pleaser that is really, really delicious, it can also be made ahead.
My entertaining style to do as much prep work ahead of time as I possibly can, makes this one of my favourite things to serve when I have a dinner party.
And it's the perfect addition to my Autumn Inspired Dinner Party menu.
Click here for PRINTABLE RECIPE
Rinse one cup wild rice then bring to a boil in three cups salted water. Boil hard 7 minutes and then remove from heat. Let soak covered for one hour.
Drain water and pour in one small can consomee. Bring to a boil and then return to low. Cover and let steam and seep for about 30 minutes.
1/2 pound bacon and let crisp in pan
2 chopped onions
3 stalks celery
1 finely chopped green pepper
10 sliced mushrooms
Cook in bacon fat until tender.
Mix with rice and then add:
1 tin cream of mushroom soup
1/4 tsp pepper
a half cup of toasted sliver almonds.
Bake in a 350 oven app 30 minutes until warmed through.
If making ahead. Bring casserole to room temperature and re-heat for 30 minutes at 350.
The perfect accompaniment to Roast Chicken with Rosemary and Apples on a cool fall evening.
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