Pork and Wild Rice Casserole
Ingrediënten
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
Instructies
- 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 / Tips / 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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