Wild Rice Casserole with Mushrooms

  • Yield: 4 to 6 servings


1/2pound fresh mushrooms, sliced
1/2cup butter or margarine
2tablespoons flour
1cup milk
1 (6-ounce) box long grain and wild rice, cooked according to package directions


  1. Saute mushrooms in butter or margarine.
  2. Add flour and blend well.
  3. Add milk and cook on medium heat, stirring until mixture has thickened.
  4. Add cooked rice and blend well.

Recipe reprinted with permission from Debbye Dabbs, Take Five – A Men’s Cookbook (D. D. Publishing, 2007)