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Wild Rice And Cheese Casserole

Yield 8 servings


  • 1 (4-ounce) package wild rice
  • 1/2 cup butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 teaspoon salt
  • 1 (3-ounce) package softened cream cheese
  • 2 (4-ounce) cans button mushrooms, drained

How to Make It

  1. Cook wild rice according to package directions; drain and set aside.

  2. Melt butter in top of a double boiler over simmering water; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over boiling water, stirring constantly, until thickened and bubbly. Stir in salt and cream cheese. Remove from heat.

  3. Grease a 1 1/2-quart casserole. Spoon half of wild rice into dish; place half of mushrooms on top of rice, and spoon half of cream cheese sauce evenly over mushrooms. Repeat layering procedure. Bake at 325° for 30 minutes. Serve hot.

Oxmoor House Homestyle Recipes