Tonight's supper was a rummage through the fridge & pantry and some cross-referencing between Kraft Canada, Campbell's, and All Recipes websites. A bit o' this, a bit o'that, and a new casserole was concocted... and it was very good!
1 cup wild rice blend
3 cups water
1 Tbsp butter
Salt
Add all ingredients to pot, bring to a boil, mix, cover pot with lid and simmer for 50 minutes, stirring once.
10 mushrooms, chopped
olive oil
1-2 stalks celery, diced
1 tomato, diced
1 Mennonite sausage, chopped
1 clove garlic
herbs: tarragon, paprika, salt, pepper (add to taste)
1 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
1 can cream of mushroom soup
milk (fill soup can once)
1/4 cup Parmesan cheese
Saute mushrooms in oil, add rest of vegetables, sausage and spices/herbs.
Add vinegars, soup and milk.
Simmer.
Add mushroom mixture to wild rice blend when cooked through; mix thoroughly.
Cook at 350 F until heated through.
Optional: add shredded cheese & cook for an additional 5 minutes.
Serve with a salad.
Made by Wilma
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