Wednesday, August 4, 2010

Wild Rice and Green Bean Casserole

This is one of my favorite side dishes to make, because it combines your starch and vegetable all into one! I like to think of it as an enhanced green bean casserole (which I love).

You could even add some shredded chicken to this and for an easy, complete meal.

1 box long-grain and wild rice, prepared and cooled ( even more time by getting the Uncle Ben's ready rice in the pouch! no cooking required)
1 can cream of celery soup
1/2 cup milk
2 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/2 tsp. marjoram
1/4 tsp. onion powder
1/8 tsp. ground thyme
1/8 tsp. black pepper
2 - 14.5 oz. cans cut green beans
1 - 6.5 oz. can sliced mushrooms, drained
1 small canister french fried onions

1. Preheat oven to 375 degrees. In a large bowl, combine cream of celery soup, milk, mayo, lemon juice, marjoran, onion powder, thyme and pepper. Stir in prepared rice, green beans, mushrooms, and half the french fried onions. Pour into a lightly greased 8x8 baking pan. Bake for 20 minutes, then top with remaining french fried onions and bake an additional 8-10 minutes.

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