Total Calories: 378
Melt 2 tablespoons of the butter or margarine in a skillet sauté mushrooms and onion until tender set aside. Place wild rice in a 1 1/2 -quart casserole. Add hot chicken broth, water chestnuts, salt and remaining 2 tablespoons butter or margarine, cut in small pieces. Cover bake at 350° for 30 minutes. Stir in mushrooms and onion cover and continue to bake 15 to 30 minutes longer or until moisture is absorbed.
This Wild Rice Casserole recipe is from the Family Favorites Cookbook. Download this Cookbook today.
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