Pioneer Woman Fresh Corn And Wild Rice Casserole

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.

3. 3

   Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.

4. 4

   Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.

5. 5

   Taste for seasonings, adding more salt or cayenne pepper if needed.

6. 6

   Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

* Per serving · 4 servings · Values may vary.

No additional tips available.