PIONEER WOMAN FRESH CORN AND WILD RICE CASSEROLE
Recipe courtesy of Pioneer Woman. I made this for a Thanksgiving side dish and it was a hit, everyone loved it! It is so creamy! The crunch of the wild rice and the sweetness of the fresh corn is delicious!
Provided by Lakerdog2
Categories < 4 Hours
Time 1h5m
Yield 1/2 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.
- Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.
- Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.
- Taste for seasonings, adding more salt or cayenne pepper if needed.
- Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.
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The0nly_Moe PYT
[email protected]This casserole was a disappointment. It was bland and watery. I won't be making it again.
Jilthon Maduro
[email protected]I'm not a fan of wild rice, so I used brown rice instead. It turned out great! The casserole was creamy and flavorful.
Tachanka The. Lord
[email protected]This casserole is a great way to use up leftover corn on the cob. I usually add some chopped bacon and cheddar cheese to make it even more delicious.
shane jankowski
[email protected]This is my go-to recipe for corn casserole. It's always a crowd-pleaser and it's so easy to make. I love that I can use fresh or frozen corn.
Commodore Watty
[email protected]I made this casserole for a potluck and it was a huge hit! Everyone loved it. I think the combination of corn, wild rice, and cheese is just irresistible.
irene surumgbwia
[email protected]This casserole was a bit too rich for my taste. I think it would be better with less butter and cream.
Adrian Day
[email protected]I'm not a huge fan of corn, but I actually really enjoyed this casserole. The wild rice and creamy sauce made it very flavorful. I would definitely make it again!
Siphokazi Nxasana
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I used half wild rice and half brown rice, and I added some chopped mushrooms and green onions. It turned out great!
Mike Ssengooba
[email protected]Overall, I thought this casserole was just okay. It wasn't bad, but it wasn't anything special either.
Rimon Rana
[email protected]This casserole was a bit bland for my taste. I think it needed more seasoning. I also found the wild rice to be a bit too chewy.
Rajib Tamang
[email protected]I've made this casserole several times now and it's always a hit! It's a great way to use up leftover corn and rice. I usually add some extra veggies, like chopped bell pepper or zucchini.
Vulpe Bianca
[email protected]This recipe is a keeper! It's easy to make and the results are impressive. The casserole was creamy, flavorful, and packed with veggies. I especially liked the addition of wild rice, which gave it a nice texture.
Pumeza Nyaba
[email protected]Wow, this casserole is a winner! The combination of fresh corn, wild rice, and creamy sauce is simply divine. I loved the slight crunch from the corn and the nutty flavor of the wild rice. My family devoured it in no time!