Description
Wild Rice Hotdish is a hearty and flavorful casserole that brings together wild rice, mushrooms, bacon, sausage, and cheese. Perfect for lunch or dinner, this dish is a comforting and filling meal that can be made ahead and enjoyed as leftovers. The combination of savory ingredients like bacon, sausage, and gruyere cheese creates a rich and satisfying dish.
Ingredients
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8 ounces bacon
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8 ounces fresh mushrooms, chopped (any kind)
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1 white or yellow onion, chopped
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2 stalks celery, chopped
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1 pound sausage (cut into chunks)
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4 cups cooked wild rice
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3 ounces water chestnuts, chopped (fresh or canned)
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1 can (10 oz) cream of celery soup
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1 tsp dried marjoram
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1 tsp dried savory or thyme
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4 ounces grated gruyere, Swiss, or Emmentaler cheese
Instructions
- Cook the Bacon: Fry the bacon in a pan until crispy. Eat a piece, then chop the rest. Save about 3 tablespoons of the bacon fat (discard the rest, or save for another dish). Preheat the oven to 350°F (175°C).
- Cook the Sausage and Vegetables: In the bacon fat, sauté the sausage, mushrooms, onion, and celery until the vegetables are soft and everything begins to brown. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Add Rice and Chestnuts: Add the water chestnuts and cooked wild rice to the pan. Mix well to combine.
- Mix in the Soup and Herbs: Turn off the heat and stir in the cream of celery soup, marjoram, savory (or thyme), and half of the grated cheese. Mix until everything is well combined.
- Assemble the Casserole: Butter a 9×13-inch casserole dish. Pour the mixture into the dish, then top with the chopped bacon and the remaining cheese.
- Bake: Bake for 1 hour, or until the cheese is melted and starting to brown. Check at 45 minutes to ensure it doesn’t overcook.
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg