It is cold and blustery this Sunday afternoon as I am going through recipes that would be good for this time of year. There are always leftovers to deal with after Thanksgiving; this casserole uses leftover turkey or you may want to use chicken. I find that cooking wild rice until it is done usually takes longer than I expected. I will sometimes buy the canned wild rice already cooked to use in recipes for hot dish or wild rice soup. The canned wild rice is found in the dried beans and raw rice section aisle at the grocery store.

Wild Rice Casserole

1 Cup chopped celery

1/4 Cup water

1 Cup Raw wild rice, cooked as directed*

1 Cup chicken broth

1 Can mushroom stems and pieces (4 oz)

1 Can water chestnuts

2 Cup diced cooked turkey or chicken

Simmer celery in water. Mix all ingredients together and place in buttered 2 quart casserole, Sprinkle top with buttered bread crumbs. Bake at 350 degrees for about 45 minutes.

*Rinse one cup of raw wild rice and place in covered baking dish, add 3 cups water and 3 tablespoons chicken bouillon granules. Cover and bake 350 degrees for 1 1/2 hours, check rice after one hour and add water if necessary. Rice should be moist and not dry.