Cheesy Wild Rice Casserole
Indulge in the ultimate comfort food with this Cheesy Wild Rice Casserole, a hearty dish packed with nutty wild rice, sautéed vegetables, and creamy, melty cheese. This crowd-pleasing recipe combines the earthy flavors of tender mushrooms, celery, and onions with a luscious cheddar-Parmesan sauce, all baked to perfection under a golden, crispy panko breadcrumb topping. Perfect for cozy family dinners or holiday gatherings, this casserole is as rich in flavor as it is in texture. With simple prep steps and pantry-staple ingredients, it’s a guaranteed hit for any occasion. Serve this satisfying dish as a standalone vegetarian delight or pair it with your favorite protein for a complete meal.
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Recipe Information
Ingredients
- 1 cup wild rice
- 3 cups water
- 3 tablespoons butter
- 1 medium, diced yellow onion
- 2 stalks, diced celery
- 8 ounces, sliced mushrooms
- 3 tablespoons flour
- 2 cups milk
- 2 cups, shredded cheddar cheese
- 1 cup, shredded Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Rinse the wild rice under cold water. Combine the rice and water in a medium pot, bring to a boil, then reduce to low heat. Cover and simmer for 40-45 minutes, or until the rice is tender. Drain any excess water and set aside.
While the rice is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and celery, and sauté until softened, about 5 minutes.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until the mushrooms release their juices and are browned, about 6-8 minutes. Remove the mixture from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Stir in the flour and cook, whisking continuously for 1 minute.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture, whisking frequently, until it thickens, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, Parmesan cheese, salt, black pepper, and garlic powder. Mix until smooth and creamy.
In a large mixing bowl, combine the cooked wild rice, onion-celery-mushroom mixture, and cheese sauce. Stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Let the casserole cool for 5 minutes before serving. Enjoy your Cheesy Wild Rice Casserole!
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.9 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 542 mg | 42% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
