Wild Rice Casserole w/ Wagyu Ground Beef

  • 1 cup wild rice
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 8oz mixed mushrooms, chopped
  • 1 tablespoon Beef Base paste
  • 1/8 teaspoon celery powder
  • 3-4 cloves garlic, crushed or minced
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon smoked paprika
  • 1-2 ribs chopped celery
  • 1 small sweet onion, chopped
  • 1 med sweet onion, thinly sliced & caramelized
  • 2 tablespoons butter
  • 1 1/2 pounds Wagyu Ground Beef
  • 1/2 cup chopped pecans


Pour 4 cups boiling water over uncooked wild rice and let stand 15 minutes.
Drain rice and add cream of mushroom soup, cream of chicken soup, mushrooms, beef base dissolved in one cup boiling water, pepper, onion salt and paprika.
Sauté chopped celery and onion in butter, when translucent, add garlic. Add to the above mixture.
Brown ground beef. Drain and add to rice mixture.
Put in casserole dish and sprinkle with chopped pecans.
Bake covered for 1 1/2 hours at 350º F.

Top with caramelized onions and enjoy.

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