Pork and Wild Rice Casserole

Posted in : Casseroles on by : Daphne

Ingredients:

2 cups uncooked wild rice6 cups water6 slices bacon4 lbs ground pork2 tbs butter1 medium onion, chopped1/2 cup celery, chopped1/2 cup flour3 1/2 cups half and half1 (18 ounce) can ready to serve cream of mushroom soup1 (8 ounce) can sliced mushrooms, drained, liquid reserved1 cup slivered almonds1 (2 ounce) jar diced pimento1/4 cup chopped fresh parsleysalt and pepper to taste

Instructions:

Place rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook 45 minutes.
Preheat oven to 350F (175C).
Place bacon in a large skillet over medium-high heat and cook until evenly brown. Drain, crumble, and set aside. Place pork in skillet and cook until evenly brown. Drain and set aside.
Reduce skillet heat to medium and melt butter. Stir in onion and celery, and cook until tender; set aside. Mix flour into remaining butter until smooth. In a bowl, mix the reserved mushroom liquid and half and half; stir into the skillet and cook until thickened. Stir in the soup. Mix in 6 cups cooked rice, cooked bacon, cooked pork, mushrooms, almonds, pimento, parsley, salt, and pepper. Transfer to a 9×13 inch casserole dish.
Bake 40 minutes in the preheated oven.