More Great Recipes: Casserole

Rita's Wild Rice Casserole

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Member since 2007

Serves | Prep Time | Cook Time


1 cup wild rice, soak 3 hours
1 20 ounce can whole tomatoes, cut up
1 small green pepper, chopped
1 4 ounce can mushroom pieces
1 cup ripe olives, sliced
1/3 cup butter, sliced
1 teaspoon salt
pinch sugar
1/2 teaspoon pepper
1/2 teaspoon crushed oregano
1 1/2 cups boiling water
1 cup velveeta, cubed
1 small onion, chopped

Preheat oven to 325° and butter casserole. Put drained rice in bottom of caserole. Break tomatoes into chunks and spread over rice along with juice and ingredients through the oregano. Pour boiling water over all. Cover with tight fitting lid or foil and bake 1 hour. After 1 hour, stir ingredients together, top with cheese. Cover and bake an additional hour.

Pairs Well With


Given to me by a dear friend, Rita Thiet

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