Saturday, December 17, 2011

Cheesy Wild Rice Casserole

Barbara Stanwyck learns to cook in one of my favorite holiday movies, Christmas in Connecticut

     Believe me when I tell you, this is one of those died and gone to heaven recipes that you've just got to try.  It's light but rich at the same time and even hard core spinach haters will devour this souffle-like rice dish.  Mix everything together in a large bowl or dutch oven, dot with butter and bake.  That's it.  I made this luscious casserole in my 10 inch camp oven with 10 coals in a ring around the bottom and 20-22 on the lid.  After 20 minutes give it a stir then let it continue baking for 15-20 minutes or until the rice is tender.  If you're watching your calories, you can substitute low fat cream cheese.  If you're looking for a swellegant side dish for your Christmas dinner or any time of the year, you can't go wrong with this amazingly easy, five-star, wild rice casserole.  From Out of the Ordinary, cookbook of the Hingham Historical Society, Hingham, Massachusetts.

Cheesy Wild Rice Casserole
1 6 oz. package long grain and wild rice mix (I used Uncle Ben's) with seasoning packet
1 4 oz. can sliced mushrooms, drained
2 1/2 cups water
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped onion
1 Tblsp butter or margarine
2 tsp prepared mustard
1/4 tsp ground nutmeg
1 8 oz. package cream cheese, cut into cubes

     Lightly oil or spray dutch oven.
     Combine all ingredients (except butter) in large bowl; mix well.
     Spread in bottom of prepared dutch oven.
     Dot with butter.
     Bake at 375 degrees for 35-40 minutes, stirring halfway, or until rice is tender.

Combine ingredients, pour into your dutch oven and dot with butter

Bake for 35-40 minutes at 375 degrees, stirring halfway through cooking time

Lighter than air, a creamy, dreamy casserole

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