Description

Wild Rice and Mushroom Casserole is the ultimate fall comfort dish, blending nutty wild rice with savory mushrooms in a creamy sauce, all topped with melty cheese. This hearty casserole not only warms the soul but also brings your loved ones together around the dinner table. Perfect for cozy evenings or family gatherings, it’s easy to prepare and bursting with flavor.

Ingredients

Scale

1 cup wild rice
3 cups low-sodium vegetable broth
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups fresh mushrooms (cremini or button), sliced
2 tablespoons butter
1 cup heavy cream
1 cup grated sharp cheddar cheese (divided)
1 teaspoon fresh thyme leaves
Salt and pepper to taste

Instructions

Preheat your oven to 350°F (175°C).
In a medium saucepan, combine wild rice and vegetable broth; bring to a boil. Reduce heat, cover, and simmer for about 45 minutes until tender.
In a large skillet, melt butter over medium heat. Sauté onions until translucent (about 5 minutes). Add garlic and mushrooms; cook until golden brown.
In a large bowl, mix cooked wild rice, sautéed vegetables, heavy cream, thyme, half of the cheese, salt, and pepper.
Transfer mixture to a baking dish; top with remaining cheese.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden brown.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (200g)
Calories: 380
Sugar: 2g
Sodium: 550mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 10g
Cholesterol: 65mg

Keywords: - For added protein, consider mixing in shredded chicken or chickpeas. - Swap out cheeses such as Gruyère or feta for varied flavors. - Leftovers can be stored in an airtight container in the fridge for up to three days.