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Beef and Wild Rice Casserole

Beef and Wild Rice Casserole

Keep warm around your dinner table with this hot and delicious casserole.

Gluten Free:
No
Serving Size:
8
Total Time:
More than 1 hour
Preparation Time:
Under 15 minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 3 (11 votes cast)
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Ingredients

This recipe is recommended for 8 servings
  • 1 pound ground beef
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced celery
  • 1 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 2 (10 3/4-ounce) cans cream of mushroom soup
  • 2 cups water
  • 1 (6-ounce) package long-grain and wild rice blend, seasoning packet reserved for use in another recipe
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon HERB-OX® Beef Instant Powder
  • 1 teaspoon paprika
  • 1/4 teaspoon coarsely ground pepper
  • 1/2 cup cashews

Directions

  1. Heat oven to 375°F. Lightly grease 2-quart baking dish.
  2. In large skillet, cook beef over medium-high heat, stirring occasionally, 6 to 8 minutes or until no longer pink; drain. Add mushrooms, celery, onion and garlic. Cook, stirring occasionally, 10 to 12 minutes longer or until vegetables are tender.
  3. In large bowl, combine beef mixture and remaining ingredients except seasoning packet from rice and cashews. Spoon mixture into baking dish; cover.
  4. Bake casserole 30 minutes. Stir; top with cashews. Bake uncovered 30 minutes longer or until rice is tender.