Steak and Wild Rice Hot Dish


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Steak and Wild Rice Hot Dish

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    A fun twist on a Minnesota staple; this hot dish is kicked up with sirloin steak and gouda cheese; but stays true to its roots with Hy-Vee potato puffs on top!

    Recipe Tags

    Servings and Ingredients

    Serves 8
    2 c. RiceSelect Royal Blend
    2 can(s) (10.5-oz.) Hy-Vee cream of mushroom condensed soup, divided
    1 ½ lbs. Hy-Vee Angus Reserved beef loin boneless sirloin steak, cut into 1/2-inch pieces
    1 tbsp. ground Hy-Vee steak & burger seasoning, plus additional for garnish
    4 tbsp. Gustare Vita olive oil, divided
    2 c. Sliced shiitake mushrooms
    4 oz. Fresh green beans, cut into 1-inch pieces
    1 Large shallot, cut into 1/8-inch rings
    3 clove(s) Garlic, minced
    1 c. Hy-Vee shredded Gouda cheese
    2 tsp. Chopped fresh thyme, divided
    1 package(s) (32-oz.) Hy-Vee potato puffs

    Things To Grab

    • 13x9-inch baking dish
    • Hy-Vee nonstick cooking spray
    • Paper towels
    • Large skillet
    • Aluminum foil


    1. Preheat oven to 375 degrees. Spray a 13x9-inch baking dish with nonstick spray; set aside.

    2. Cook rice blend according to package directions. Stir in 1 can mushroom soup. Spread rice mixture in prepared baking dish.

    3. Pat steak pieces dry with paper towels; season steak with 1 tablespoon steak & burger seasoning. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add steak and cook for 3 to 4 minutes or until browned on all sides, stirring occasionally. Spread steak on top of rice mixture. 

    4. Reduce heat to medium-low; add remaining 2 tablespoon olive oil, mushrooms, green bean, and shallot to same skillet. Cook for 5 minutes, stirring occasionally. Add garlic and cook for 2 to 3 minutes more or until vegetables are crisp-tender. Place vegetables on top of steak in baking dish. Spread with remaining 1 can soup; top with cheese and 1 teaspoon thyme.

    5. Arrange potato puffs on top in an even layer. Cover with foil and bake for 20 minutes. Uncover and bake for 20 to 25 minutes or until potato puffs are brown and crisp and edges of casserole are bubbly. Let stand for 5 minutes before serving.

    6. Sprinkle with remaining 1 teaspoon thyme; garnish with additional steak & burger seasoning, if desired. 

    Nutrition facts


    670 Calories per serving

    Amounts Per Serving

    • Total Fat: 35g
    • Cholesterol: 80mg
    • Sodium: 1,420mg
    • Total Carbohydrates: 61g
    • Protein: 27g

    Daily Values

    Iron 10%
    Calcium 10%
    Vitamin D 0%
    Potassium 15%