Mother's Wild Rice Casserole

My mother made this often when we were young...and served it with wild game the family brought back from hunting expeditions.....duck, pheasant or quail. She made it with Velveeta (Quelle horreur! Remember, the WWII generation of housewives used Velveeta in everything.) but you can use a nice cheddar. It couldn't be simpler as it merely throws a bunch of ingredients together in a casserole and into the oven it goes. The only thing you have to remember is the soaking overnight and I parboil the rice for 15 or 20 minutes before I throw it together with the other ingredients.
I never used to parboil (and still can't figure out why it was necessary), but perhaps wild rice is processed differently now....at any rate I tried it last fall and the rice didn't cook enough for our taste, so I made a note to cook the rice a bit when I next made it. Easier than baking twice as long. So this is my second, and successful, try.

Mother's Wild Rice Casserole

1 cup wild rice, soaked overnight, drained, reserve fluid
1 cup diced Velveeta cheese (I used cheddar)
1 #2 can diced tomatoes
1 cup black olives, sliced
1/2 cup chopped onions
1 cup chopped fresh mushrooms
salt and pepper
2 ounces olive oil

Drain rice well and add water to cover. Parboil about 15 minutes. Drain and pour into casserole; mix in the other ingredients.
Bake 375 for 1 hour; if it looks too dry, add some of the reserved fluid.


  1. A scrumptious combination! Really comforting and wonderfully hearty.



  2. Ah yes, as much as my mother was a "from scratch" cook, she too used Velvetta. I'm crazy about wild rice and it's been much too long since I've used it in a dish. That is about to change...

  3. Well Velveeta stuck a vintage chord:)
    We always had a brick in the fridge growing up:)
    I used to love a thin thin slice on toast for breakfast..I don't think I have bought it in oh 35 yrs:)

    My mom made her Mac and Cheese with it..and I made my first 40 yrs ago with it..the whole brick:)
    I was 19..I had no clue.
    The cheddar is a nice replacement:)
    I say this..and had a Kraft singles slice at my daughter's and bought some again..must be the memories..but w/ mayo :)? LOL..really good:)
    I love the nuttiness of wild rice too:)
    Thank you!

  4. That is a classic wasp-cooking dish. My mom made lots of things like that (my favorite was a number she called Jonny Masodi, don't have a clue why it had Velveeta, hamburger and tomato sauce with noodles. I still make it every year or two when I feel like a taste of my childhood. I can't imagine the calories.

    This looks delish Barbara. Wild rice is a fav of mine.
    Oh, and I think the age of the rice has a lot to do with it. Takes longer to cook if it's older.

  5. You know, I would really love to try this with the Velveeta, to get the full comforting effect of this casserole!

  6. A hearty and delicious casserole, Barbara.

  7. People down here still put velvetta in everything!

  8. I haven't served wild rice in so long I don't even know if the Knight likes it. Hmmm...

  9. lovely to cook mums recipes must have brought back nice memories
    hope your well :-) your trip looked fab

  10. Oh, yes, I remember Velveeta. The old days aren't always better! This is a nice update to that recipe, Barbara.

  11. I still once in a while use my mother's recipe for mac n cheese with velveeta - don't tell anyone!

    This looks wonderful...



  12. This is so healthy and yummy!

  13. Ahh, Velvetta. I remember it well. I love your version of the wild rice with cheddar.

  14. Yummmmm,...this woul be greatly eaten alongside braised duck!!!! Yummy Yummy food! 😀😀

  15. Wild rice is perfect for game birds and this sounds very very good. Pinning this one so I don't forget about it.



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