If you would like to view this recipe on the Taste of Home website, you can do so by clicking HERE.
Festive Wild Rice Casserole
1 C wild rice - cooked
8 oz cream cheese - softened
½ C sour cream
8 oz mushrooms
1 T minced garlic
3 T butter
2 tsp black pepper
2 tsp salt
½ C dried cranberries
½ C slivered almonds – toasted
- In a large skillet add the butter, diced mushrooms, diced onion and minced garlic. Cook on medium-high heat until soft and lightly browned, about 10 minutes.
- In a standing mixer combine softened cream cheese, sour cream, salt and pepper until smooth and creamy.
- In a large bowl combine the cooked wild rice, mushroom/onion mixture, cream cheese mixture, most of the dried cranberries and most of the toasted almonds, reserving some cranberries and almonds for the garnish.
- Pour the wild rice mixture from the mixing bowl to a greased 9 1/2” baking dish (or similar). Top with reserved dried cranberries and toasted almonds. Serve immediately or refrigerate until needed. Reheat when ready in a 350° oven until heated through, about 30 minutes.
If you would like to read how to toast almond slivers, click HERE.
If you would like to read how to cook wild rice, click HERE.
And that's the scoop! Let me know if your try this one out. Happy cooking, ya'll!