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Nif's Wild Rice Casserole

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“An excellent dish that is always a hit during family gatherings, even with the vegetarians! You can also cut the amount of cheese and it's a really healthy dish and vegan as well. Make the rice ahead of time. It can take a while for those little guys to cook and open. Enjoy!”
1hr 20mins

Ingredients Nutrition

  • 236.59 ml wild rice, cook as directed to equal almost 4 cups cooked
  • 9.85 ml olive oil
  • 226.79 g mushroom, sliced
  • 118.29 ml onion, chopped
  • 236.59 ml old cheddar cheese, grated
  • 538.64 g can tomatoes, diced (juice too)
  • 4.92 ml salt
  • 236.59 ml water
  • 59.14 ml slivered almonds, toasted (optional)


  1. Saute mushrooms and onions in olive oil over medium heat in a nonstick pan.
  2. Mix all ingredients and add to 2 quart casserole dish and cover. Bake 1 hour at 350°F.
  3. Sprinkle toasted almonds on top (optional). I use them.

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