Wild Rice Casserole
Let me say that this is one of my favorite side dishes of all times. It can also easily be turned magically into a main dish by the simple addition of cooked chicken pieces-a great way to use up leftover chicken or turkey from a holiday meal.
The original recipe is from years ago and made by my namesake, Paula Deen. I’m known as “the other white meat” by her, so this is a very appropriate recipe.
You’ll love it because you use a box of long grain and wild rice mix like this ~
You can use the instant long grain and wild rice also because you add this to the recipe after it’s cooked.
You also use canned green beans, canned cream of celery soup, canned water chestnuts and a small jar of pimentos. You can keep these in your pantry until after the holidays. A few other fresh ingredients that you probably have on hand, and I’ll bet this will become one of your favorite side dishes or main dishes too.
- 2 tablespoons butter or vegetable oil
- 1 medium onion, peeled and diced
- 3 cups diced, cooked chicken (omit if making a side dish)
- 2 (14 1/2-ounce) cans green beans, drained and rinsed
- 1 (8-ounce) can water chestnuts, drained and chopped
- 1 (4-ounce) jar pimentos
- 1 (10 3/4-ounce) can condensed cream of celery soup
- 1 cup mayonnaise
- 1 (6-ounce) box long-grain wild rice, cooked according to package directions
- 1 cup grated sharp Cheddar
- Pinch salt
- Preheat oven to 350 degrees F.
- Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
- Add all remaining ingredients to bowl and mix together until thoroughly combined.
- Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving. Serves 6.