Ground Beef Wild Rice Casserole Recipe

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A great weeknight casserole that can be made up the day before and baked the next night. The mixture of wild rice, ground beef and the many seasonings gives this casserole terrific flavor.
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Update Servings
  • 1 cup wild rice
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can sliced mushrooms (drained)
  • 2 beef bouillon cubes
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon paprika
  • 3/4 cup Chopped Celery
  • 6 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 1/2 pounds Ground Beef
  • 1/2 cup slivered almonds
Container:Large casserole dish
1 hr
1.5 hrs
2.5 hrs
  • Pour 4 cups boiling water over uncooked wild rice and let stand 15 minutes.
  • Drain rice and add mushroom soup, cream of chicken soup, mushrooms, beef bouillon cubes dissolved in one cup boiling water, celery salt, garlic powder, pepper, onion salt and paprika.
  • Sauté chopped celery and onion in 2 T butter and add to the above mixture.
  • Brown ground beef. Drain and add to the rest of the ingredients.
  • Put in casserole dish and sprinkle with slivered almonds; refrigerate until time to bake.
  • Bake covered for 1 1/2 hours at 350 degrees F.
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Ground Beef Wild Rice Casserole Recipe Reviews

ground beef wild rice casserole

Average of 4.67 out of 5 stars
Rating of 4.5 out of 5.0 stars
Ratings (3)
Comments (0)
Rating of 5 out of 5.0 stars
Rating By
Rating of 4 out of 5.0 stars
Reviewed By
"I had a similar recipe to this one that I had lost 12 years or so ago. This looked similar so I tried it. I have made this for years. It is a super rich casserole very tasty and is a fast one to pull together in a pinch. I gave this recipe 4 stars instead of 5 because prepared as written it is to salty. When the salt is dialed back its a 5 star. It doesn't need garlic salt at all. Using just garlic or even garlic powder and a lower sodium bouillon cube/granule is the way to go. One day while shopping I picked up 5 or 6 1oz packages of fried Chanterelle mushrooms that were marked down to a mere $1.00 a package (say what) they keep forever and i got them with this casserole in mind. Holy Moly but this elevated the casserole intensely. Since it bakes so long you don't even need to soak the dried mushrooms just add them when you add the soups. I also have long ago interchanged black and wild rice and I found we prefer the black rice in this recipe with the dried mushrooms. Sometimes when I have discovered I was slightly short of the one cup of wild or black rice i just replace the missing amount with a long grain white rice except I do forgo soaking the white long grain. Good recipe!"
cook2cook User
Rating of 5 out of 5.0 stars
Reviewed By
"This casserole was very tasty. Even my husband commented that he liked it without me asking! I didn't add the mushrooms because neither of us likes them. Only problem was that I forgot to cover the casserole when I baked it and some of the wild rice was hard. Next time I will be sure to cover it."
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