You are here: Home » Recipes » Wild Rice and Mushroom Casserole Wild Rice and Mushroom Casserole Recipe by Favorite Recipes Press Yield 4 servings This rice casserole is loaded with tasty mushrooms and makes a delicious side dish. PrintEmail Ingredients 1 cup wild rice1 (10-ounce) can condensed consomme Salt and pepper to taste1 tablespoon butter1/2 pound mushrooms Instructions Wash rice carefully, pick over and remove chaff. Place in a broad shallow casserole and cover with can of consomme; let stand 3 hours. Then bake, covered, in 350F oven for about 45 minutes, adding a little water if rice becomes too dry. Add 1 tablespoon butter and 1/2 pound small mushrooms which have been sauteed in a little butter. Lightly mix with a fork. Uncover rice at the last and let dry out a little; lower oven to 300F. No crust should form but all liquid should be absorbed. This is a delicious buffet supper dish. Recipe reprinted with permission from The Junior League of Charleston’s Charleston Receipts Album; An Organizer for your Collected Recipes (Charleston, South Carolina 2007).