This hearty Veal and Wild Rice Casserole is the ultimate comfort food for chilly evenings. Tender cubes of boneless veal are browned to perfection and combined with earthy wild rice, sliced mushrooms, and a rich sauce made from condensed mushroom soup and sour cream. The dish is infused with the savory depth of Worcestershire sauce and the nutty aroma of sherry, creating a complex flavor profile that feels both elegant and homey. Topped with grated Romano cheese, it bakes into a golden, bubbly delight. It&# 226;ÂÂs an excellent choice for family dinners, potlucks, or any occasion where you want to impress without spending hours in the kitchen. The creamy texture of the sauce contrasts beautifully with the chewy wild rice and tender meat, making every bite satisfying. Serve it with a simple green salad or steamed broccoli to balance the richness.
Veal And Wild Rice Casserole
Description
This hearty Veal and Wild Rice Casserole is the ultimate comfort food for chilly evenings. Tender cubes of boneless veal are browned to perfection and combined with earthy wild rice, sliced mushrooms, and a rich sauce made from condensed mushroom soup and sour cream. The dish is infused with the savory depth of Worcestershire sauce and the nutty aroma of sherry, creating a complex flavor profile that feels both elegant and homey. Topped with grated Romano cheese, it bakes into a golden, bubbly delight.Ingredients
Directions
-
Preheat oven to 350ðF (175ðC).
-
Heat 1/4 cup melted margarine in a large skillet over medium-high heat. Add the cubed veal in a single layer and sauté until lightly browned on all sides. Drain any excess fat and set the veal aside.
-
In the same skillet, add the remaining 3 tablespoons of melted margarine. Add the chopped onion and celery, and sauté for 5-7 minutes until tender and translucent.
-
In a large mixing bowl, combine the cooked wild rice, undiluted mushroom soup, sour cream, sliced mushrooms, Worcestershire sauce, sherry, and salt. Mix well until smooth.
-
Add the browned veal and sautéed onion-celery mixture to the bowl. Gently fold everything together until evenly distributed.
-
Spoon the mixture into a greased 2-quart casserole dish, spreading it out evenly. Sprinkle the top with grated Romano cheese.
-
Bake uncovered for 1 hour, or until the casserole is heated through and the cheese is lightly golden.
-
Let stand for 5 minutes before serving to allow the sauce to set slightly.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1695.4kcal
- % Daily Value *
- Total Fat 97.3g150%
- Saturated Fat 43.5g218%
- Cholesterol 394.9mg132%
- Sodium 6782.3mg283%
- Total Carbohydrate 93.6g32%
- Dietary Fiber 5.5g22%
- Sugars 33.7g
- Protein 106.3g213%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure your wild rice is fully cooked before adding it to the casserole, as it will not cook further in the oven.
For a richer flavor, you can substitute butter for the margarine when browning the veal and sautéing the vegetables.
If you prefer a crispier top, you can sprinkle the Romano cheese halfway through the baking process or broil for the last 2-3 minutes. Watch closely to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF or in the microwave.
This dish pairs well with a simple green salad, steamed broccoli, or crusty bread to soak up the creamy sauce.
