Wild Rice Casserole

1. 1

   Rinse rice well; cook 1 cup wild rice in salted water until tender.

2. 2

   Cook celery and onions until almost tender with margarine.

3. 3

   Butter casserole dish and place rice, celery and onions in alternate layers until gone.

4. 4

   Season to taste with salt and pepper.

5. 5

   Add 1 can cream of mushroom soup on top.

6. 6

   Dot generously with margarine.

7. 7

   Place in refrigerator overnight. Bring to room temperature.

8. 8

   Bake at 350u00b0 for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.