Beef & Wild Rice Bake

Beef & Wild Rice Bake

Fall is just around the corner. School has started in many parts of the country and pretty soon football will be in full swing.  Our school doesn’t start for another week, and I am really sorry to see the summer end.  Although, I won’t be sorry for the bugs to go, especially the mosquitoes!  I just am not quite ready for winter.  Wyoming really doesn’t have much of a fall, we seem to go from blazing hot to freezing cold in about a week.  One of my favorite parts of fall is baking casseroles.  This is a really tasty casserole that my whole family loves.  The recipe is adapted from Pillsbury and I have made it many, many times.  It’s flexible, so use the vegetables that your family will enjoy, any blend would be great.  I usually make it with ground beef, but ground pork or any other ground meat would work too.  I found blended rice at Sam’s Club but you can substitute Uncle Ben’s Original Long Grain & Wild Rice, using the spice mix instead of  the dried spices listed here.  It really is creamy, flavorful and comforting.  What is your favorite part of fall?

Beef & Wild Rice Bake

adapted from Pillsbury


  • 1 cup rice blend
  • 1 3/4 cup water
  • 1 pound ground beef
  • 1/2 cup onion, diced
  • 1 1/2 cups half and half
  • 2 tablespoons all purpose flour
  • 3 tablespoons soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dried thyme
  • 1 can water chestnuts, coarsely chopped
  • 1 pound frozen stir fry vegetable mix
  • 1/2 cup sliced almonds

Cooking Directions:

Preheat oven to 350 degrees.

Using a large skillet, cook ground beef and onion over medium-high heat, stirring often, until browned.  Drain if necessary.

Meanwhile, in a saucepan, add rice and water.  Bring to a boil, reduce heat and cover. Cook rice for 15 minutes.  Remove from heat.

In a small bowl, combine half and half, flour and soy sauce.  Add to browned ground beef and stir.  Add cooked rice, salt, pepper, garlic and thyme and stir to combine.  Stir in stir fry vegetables and water chestnuts.  Heat over medium-high heat and bring to a boil.  Reduce heat to low and cook 5 minutes, stirring occasionally.

Pour into a greased 13 x 9 baking dish.  Sprinkle with sliced almonds.

Bake for 30 minutes our until casserole is bubbly and almonds are toasted.



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