wild rice casserole with bacon and banana peppers

How To Make wild rice casserole with bacon and banana peppers

• 1

  Place wild and long grain rice and water in a pot and bring to a boil. Reduce heat to low, cover, and cook for 45 minutes.
• 2

  Preheat oven to 350 degrees F.
• 3

  Place bacon in a large skillet over medium-low heat and cook until evenly brown. Drain, crumble, and set aside.
• 4

  Add 2 tablespoons of maragrine in the same skillet with bacon drippings and place sliced banana peppers in the skillet, saute for 5 minutes, and season with red pepper flakes, garlic powder, and sea salt/black pepper. Remove from the skillet, transfer to a plate, and set aside.
• 5

  Reduce skillet heat to medium and add 2 tablespoons of margarine. Stir in chopped shallots and sliced mushrooms, and cook until tender; set aside.
• 6

  In a large saucepan, mix flour and remaining margarine until smooth. In a medium bowl, combine half and half, cream cheese and reserved jalapeno liquid; mix well.
• 7

  Pour into the saucepan and cook until thickened. Stir in soup and Parmesan cheese.
• 8

  Mix in 6 cups of cooked rice, cooked bacon, sauteed banana peppers, jalapeno slices, almonds, shallots and mushrooms. Transfer to a 9x13-inch casserole dish.
• 9

  Bake for 40 minutes in the preheated oven.
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