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Pork and Wild Rice Casserole

Deel op Facebook Print Recipe

Ingredients

Servings: 12

  • 2 cups uncooked wild rice
  • 6 cups water
  • 6 slices bacon
  • 4 pounds ground pork
  • 2 tablespoons butter
  • 1 medium onion chopped
  • ½ cup celery chopped
  • ½ cup flour
  • 3 ½ cups half and half
  • 1 18 ounce can ready to serve cream of mushroom soup
  • 1 8 ounce can sliced mushrooms, drained, liquid reserved
  • 1 cup slivered almonds
  • 1 2 ounce jar diced pimento
  • ¼ cup chopped fresh parsley
  • Salt and pepper to taste

Instructions

  • Place rice and water in a pot and bring to a boil.
  • Reduce heat to low, cover, and cook for 45 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet over medium-high heat and cook until evenly browned.
  • Drain, crumble, and set aside.
  • Place pork in the skillet and cook until evenly brown.
  • Drain and set aside.
  • Reduce skillet heat to medium and melt butter.
  • Stir in onion and celery, and cook until tender; set aside.
  • Mix flour into remaining butter until smooth.
  • In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened.
  • Stir in the soup.
  • Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper.
  • Transfer to a 9x13 inch casserole dish.
  • Bake for 40 minutes in the preheated oven.

Notes & Wine Advice

Nutrition Facts Per Serving:

  • Calories: 598.3
  • Protein: 35.1g (70% DV)
  • Carbohydrates: 27.5g (9% DV)
  • Fat: 38.9g (60% DV)
  • Cholesterol: 146.2mg (49% DV)
  • Sodium: 663.1mg (27% DV)
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Course; Casserole / Pork