Veal And Wild Rice Casserole

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.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 212

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

Veal, boneless, cut in cubes
Margarine, melted
Onion, chopped
Celery, chopped
Margarine, melted
Wild rice, cooked
Mushroom soup, undiluted
Sour cream
Mushrooms, sliced, undrained
Worcestershire sauce
Sherry
Salt
Romano cheese, grated

Directions

1
Preheat oven to 350°F (175°C).
2
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.
3
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.
4
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.
5
Add the browned veal and sautéed onion-celery mixture to the bowl. Gently fold everything together until evenly distributed.
6
Spoon the mixture into a greased 2-quart casserole dish, spreading it out evenly. Sprinkle the top with grated Romano cheese.
7
Bake uncovered for 1 hour, or until the casserole is heated through and the cheese is lightly golden.
8
Let stand for 5 minutes before serving to allow the sauce to set slightly.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 212kcal

% Daily Value *
Total Fat 12.2g19%
Saturated Fat 5.4g27%
Cholesterol 49.4mg17%
Sodium 848mg36%
Total Carbohydrate 11.7g4%
Dietary Fiber 0.7g3%
Sugars 4.2g
Protein 13.3g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/veal-and-wild-rice-casserole/