Cheesy Scalloped Wild Rice & Tomatoes
- 3 cups cooked wild rice
2 cups stuffing mix
1½ cups shredded mild cheddar cheese
1 can (14.5 oz) tomatoes
1½ tbsp sugar
2 tbsp butter
1 tsp garlic powder
1 tsp oregano
¼ cup chopped fresh parsley
1 jar (4.5 oz) sliced mushrooms, drained
Preheat oven to 350°F. In greased casserole, toss wild rice, stuffing and cheese. In saucepan, simmer remaining ingredients 5 minutes; pour over wild rice mixture, mixing lightly. Bake 30 minutes.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council