Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
wild rice and mushroom casserole - featured image

Cozy Fall Creamy Wild Rice and Mushroom Casserole

  • Author: Natalia
  • Total Time: 105 minutes
  • Yield: 8 servings 1x

Description

A comforting, creamy casserole featuring wild rice, sautéed mushrooms, and a rich cheese sauce, topped with crunchy panko breadcrumbs. It’s a nutritious, vegetarian-friendly meal that is easy to make and perfect for fall.

Ingredients

Scale
  • 1 ½ cups wild rice blend (dry)
  • 3 cups chicken or vegetable broth
  • 2 tablespoons butter (for sautéing)
  • 1 ½ pounds mushrooms (cremini or mix)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 tablespoons butter (for sauce)
  • 2 tablespoons flour
  • 1 cup heavy cream
  • 1 ½ cups grated Gruyère or sharp cheddar cheese
  • Salt and black pepper to taste
  • ½ cup panko breadcrumbs
  • 1 tablespoon melted butter (for topping)
  • ¼ cup toasted pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Rinse wild rice blend. In a large saucepan, combine rice, broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
  3. While rice cooks, heat 2 tablespoons butter in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until soft. Add sliced mushrooms; cook without stirring for 3-4 minutes to brown, then stir until golden and liquid evaporates.
  4. Add minced garlic and thyme to the mushrooms in the last minute of cooking. Remove from heat.
  5. In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until light golden. Slowly whisk in heavy cream, cooking until thickened (3-4 minutes). Remove from heat and stir in half of the cheese. Season with salt and pepper.
  6. In a large bowl, combine cooked rice, sautéed mushroom mixture, and cream sauce. Stir to coat evenly. Taste and adjust seasoning.
  7. Transfer mixture to the prepared baking dish. Top with remaining cheese.
  8. Mix panko breadcrumbs with 1 tablespoon melted butter (and nuts if using) and sprinkle evenly over the top.
  9. Bake for 20-25 minutes until cheese is bubbly and topping is golden brown.
  10. Let rest for 10 minutes before serving.

Notes

For best results, brown the mushrooms properly to avoid steaming. Grate your own cheese for better melting. Let the casserole rest for 10 minutes after baking to allow it to set. Can be assembled up to 24 hours ahead and refrigerated before baking.

  • Prep Time: 20 minutes
  • Cook Time: 85 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 5
  • Fat: 16
  • Saturated Fat: 9
  • Carbohydrates: 45
  • Fiber: 6
  • Protein: 12

Keywords: wild rice casserole, mushroom casserole, fall recipes, vegetarian dinner, creamy rice dish, comfort food, gluten-free option

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://fooduvo.com/cozy-fall-creamy-wild-rice-and-mushroom-casserole-easy-recipe/