Wild Rice Casserole

    1 lb ground beef
    1 lb pork sausage
    ½ medium onion, chopped
    3 stalks celery, chopped
    3 cups cooked wild rice
    1 can (10.75 oz) cream of mushroom soup
    1 cup sour cream
    1 cup milk
    3 tbsp soy sauce
    1 can (4 oz) mushroom stems and pieces, undrained

Preheat oven to 350°F. In large skillet, brown beef, sausage, onion, and celery. Stir in remaining ingredients; heat through. Place mixture in a 3-quart casserole. Bake 45 minutes.

6 servings.

Steven has been involved in the wild rice industry for four years. Prior to farming wild rice, he came from his family farm located in Shevlin, MN. There he farmed with his parents, Byron and Renae Marsh for ten years. The farm involved milk cows, beef cows, and crops. The milk cow business evolved from a tie stall barn, to a parlor, and finally to a milking robot. The Marsh’s farm is currently a full beef cow/calf, and crop operation.

Steven left his family farm after 30 years of commitment and joined his wife’s family farm, Gunvalson Farms, located near Gully, MN.

Gunvalson Farms has been operating full force with brothers John, Jim, and Ken since 1977. Steven is excited about his involvement in the farm and sees a bright future for himself and his family.

Steven’s wife Hannah is the daughter of Jim and Sue Gunvalson. They have two daughters, Liv (3 years old) and Hallie (1.5 years old).

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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