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Mexicali Wild Rice Casserole

By Lyndsi Patterson Published: August 13, 2012

  • Yield: 4 Servings



  1. Combine the cooked wild rice with the corn and chilies and spread in a lightly oiled 7 X 11 inch casserole.
  2. Spread the salsa sauce over this and sprinkle with the cheese.
  3. Cover and cook at 350° about 30 minutes.
  4. Serve with a basket of corn or tortilla chips.
  5. To serve individual servings, heat the casserole ingredients without the cheese and spoon over corn or tortilla chips on individual plates; sprinkle cheese on top and, if desired, heat either under a broiler or in a microwave to melt cheese.