Wild Rice And Mushroom Casserole

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 2 (6 1/4 ounce) boxes fast cooking wild rice mix (i use uncle ben's)
• 32 ounces chicken broth
• 8 tablespoons butter
• 2 cups finly chopped onions
• 2 cups finly chopped celery
• 8 ounces diced water chestnuts
• 16 ounces fresh sliced mushrooms
• 1 tablespoon tabasco sauce or 1 tablespoon hot sauce
• 1 teaspoon pepper
• 10 ounces cream of mushroom soup
• 34 ritz crackers or 34 other butter flavored crackers, crushed

Recipe

• 1 bring rice, seasoning packet, two tablespoons butter, and broth to a boil.
• 2 reduce heat, cover and simmer for 7 minutes or until liquid is absorbed.
• 3 let stand for 5 minutes then pour onto a baking sheet and spread out to cool for 20 minutes.
• 4 melt 4 tablespoons butter in a non-stick skillet on medium high heat.
• 5 add onion, celery, mushrooms, and hotsauce.
• 6 cook stirring frequently 8 minutes or until tender.
• 7 season with pepper, adjust for taste.
• 8 add soup and stir well.
• 9 combine rice, soup mixture, and cestnuts in a large bowl and stir well.
• 10 spoon into a greased 13x9 oven proof dish, and smooth out to edges.
• 11 (at this point you can cover and chill this overnight, make sure the casserole stands at room temperature for at least 30 minutes before baking).
• 12 preheat oven to 350.
• 13 combine crushed crackers and 2 tablespoons melted butter together.
• 14 sprinkle over the casserole.
• 15 bake for 40 minutes or until bubbly.