Wild Rice Casserole with Crunch

This is one of our family's favorite side dishes, even including extended family! I got this from my friend, Julie, but my version is a little healthier, as it omits the butter. Full of flavor and even a little crunch due to the water chestnuts, it's definitely a crowd pleaser.

Wild Rice Casserole with Crunch

2 boxes Uncle Ben's Wild Rice 

2 cans French onion soup

2 cans Beef consomme

2 small cans Mushroom pieces, cut smaller

2 cans chopped Water chestnuts, cut smaller

Spray a 9 x 13 pan with avocado oil spray or coconut oil spray (healthier than Pam). Dump the wild rice and seasoning packets, onion soup, beef consommé, mushrooms, and water chestnuts into the pan. Stir and cover with foil. Bake at 350 degrees for around 45 minutes, but check by stirring it around a little before then. Once the liquid has evaporated, it's ready. This is also even better the second day! We love it as leftovers.