Wild Rice 'n Beef Casserole

2 lbs ground beef
6 tbsp butter
2 jars (4.5 oz ea.) Green Giant® Sliced Mushrooms, drain
1/2 cup each: chopped celery and red pepper
1 cup chopped onion
2 cups sour cream
1/4 cup soy sauce
1 1/2 tsp garlic powder
1/2 tsp each: salt and pepper
6 cups cooked wild rice
1 cup sliced almonds, divided
parsley sprigs, optional

Preheat oven to 350°F. In large pan, brown beef; drain and set aside. In same pan, melt butter; saute mushrooms, celery, red pepper and onion. In small bowl, combine sour cream, soy sauce, garlic, salt and pepper; add to mushroom mixture. Add wild rice and almonds (reserving some for garnish); toss lightly. Place in a greased 3-qt casserole; bake 1 hour. Stir 3-4 times during baking. Garnish with almonds and parsley.

Nutrition 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. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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