Wild Rice Hotdish
Look, its just a casserole. These frozen people up here just like to call it a hotdish to feel special. They also call Duck Duck Goose Duck Duck Grey Duck. These people are not to be trusted. This hotdish leans into Minnesota staples without overcomplicating them. Wild rice brings texture and depth, folded into a creamy base that holds everything together. It’s steady, filling food meant for cold evenings and second helpings.
Ingredients
- 1 lbs frozen hash browns, thawed
- 1 cup cooked wild rice
- 2 cans (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded rotisserie chicken
- ½ cup melted butter
- 1 small onion, finely diced
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups crushed cornflakes
- ¼ cup melted butter (for topping)
Instructions
- Preheat oven to 350°F. Grease a 9x13 inch baking dish.
- In a large bowl, mix hash browns, soup, sour cream, cheese, rice, melted butter, chicken, onion, garlic powder, salt, and pepper.
- Spread evenly in prepared baking dish.
- Mix crushed cornflakes with ¼ cup melted butter. Spread over potato mixture.
- Bake uncovered for 45-50 minutes until bubbling and golden brown on top.
- Let stand 10 minutes before serving.
Josh's Note: No mushrooms here. Never, EVER. Just wild rice, a creamy base, and enough structure to hold together without fuss. This one reheats beautifully and tastes even better the next day.