Crunchy toasted almonds and wild rice combine with economical ground beef in this creamy and tasty dinner.

This is such a tasty and economical casserole–even with wild rice!

As I suggest in the recipe text, you can get the perfect portion for this dish and it’s under $1.  In fact, I only spent 89 cents for it.  It comes in a little bag and it’s from the Carolina people.  It’s simply “Long Grain & Wild Rice” (but it does contain nice herbs that go nicely with this).

Tasty and economical

This originally came from a Gooseberry Patch cookbook I have.  I changed some proportions of veggies and added more to the seasonings, but that was about it.

Even tastes good reheated.  You can’t ask for more than that–if you have leftovers that is!

Creamy Beef & Wild Rice Casserole in “Meadow” baker from Temp-tations By Tara

The dish is my Temp-Tations by Tara “Meadow” baker. These were on clearance a while ago, but I don’t think they are available anymore. 

Creamy Beef & Wild Rice Casserole

• 1 lb lean ground beef
• 2 cups cooked long grain & wild rice mix*
• 8 oz sliced mushrooms
• 1/2 cup chopped onion
• 1/2 cup diced celery
• 3 tbs butter
• 1 cup sour cream
• 3 tbs soy sauce
• 1 tsp worcestershire sauce
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 cup toasted slivered almonds, divided

*Carolina brand puts out the perfect-sized packaged mix for this dish.  It costs under $1 and comes in a small pouch. Makes the exact amount needed for this recipe.


Preheat oven to 350 degrees F.  Lightly spray a 1 1/2-2 quart baking dish.


Brown ground beef.  Remove from pan and drain excess fat; set aside.


In the same pan, melt butter.  Saute mushrooms, onion & celery over low-medium heat; about 5 minutes.


Add the browned ground beef, sour cream, salt, pepper, soy sauce, worcestershire sauce and half the toasted almonds to the onion mixture and stir well to combine.


Turn into prepared baking dish.  Top with remaining almonds. Bake for 40-50 minutes, or until heated through.


Serves 4

Creamy Beef & Wild Rice Casserole

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