Inside Nate's: Lyons' Wild Rice Casserole
Isn't it just lovely? Over the years, we've had several guests ask for our Wild Rice Casserole recipe, so we wanted to share it as part of our "Inside Nate's" blog series. Serve this delicious dish with Roast Cornish Game Hens, Baked Chicken or Roasted Turkey. Some of our guests have even ordered it as a side to our famous Build Your Own Omelet! This version serves 15 hungry guests, so please plan accordingly!
3 – 6 ounce boxes Uncle Ben’s Original Long Grain and Wild Rice
24 ounces real sour cream
2 sticks real butter
3 cups shredded Colby/Monterey Jack Cheese
2 cans sliced water chestnuts, drained
Make rice according to package directions
including seasoning package.
Mix in butter water chestnuts, cheese and sour cream.
Pour into greased 9x13 pan.
Bake 350 degrees for 30 minutes.
GARNISH: Brown 2-3 cups sliced raw almonds in a skillet with ½ stick of real butter
This is another wonderful make ahead dish, even the almonds can be toasted then frozen.
We package the rice in sandwich sized Ziploc’s, the almonds in snack sized Ziploc’s and freeze.