“This casserole is fabulous! Incredible flavor and a perfect addition to your holiday menu. Give this a try and you will be hooked after one bite.”

Ingredients Nutrition

  • 2 (6 1/4 ounce) boxesfast cooking wild rice mix (I use Uncle Ben's)
  • 32 ounces chicken broth
  • 8 tablespoons butter
  • 2 cups finly chopped onions
  • 2 cups finly chopped celery
  • 8 ounces diced water chestnuts
  • 16 ounces fresh sliced mushrooms
  • 1 tablespoon Tabasco sauce or 1 tablespoon hot sauce
  • 1 teaspoon pepper
  • 10 ounces cream of mushroom soup
  • 34 Ritz crackers or 34 other butter flavored crackers, crushed


  1. Bring rice, seasoning packet, two tablespoons butter, and broth to a boil.
  2. Reduce heat, cover and simmer for 7 minutes or until liquid is absorbed.
  3. Let stand for 5 minutes then pour onto a baking sheet and spread out to cool for 20 minutes.
  4. Melt 4 tablespoons butter in a non-stick skillet on medium high heat.
  5. Add onion, celery, mushrooms, and hotsauce.
  6. cook stirring frequently 8 minutes or until tender.
  7. Season with pepper, adjust for taste.
  8. Add soup and stir well.
  9. Combine rice, soup mixture, and cestnuts in a large bowl and stir well.
  10. Spoon into a greased 13x9 oven proof dish, and smooth out to edges.
  11. (At this point you can cover and chill this overnight, make sure the casserole stands at room temperature for at least 30 minutes before baking).
  12. Preheat oven to 350.
  13. Combine crushed crackers and 2 tablespoons melted butter together.
  14. Sprinkle over the casserole.
  15. Bake for 40 minutes or until bubbly.

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