Pioneer Woman Fresh Corn and Wild Rice Casserole

Nutriscore Rating: 61/100

Savor the cozy comfort of the Pioneer Woman Fresh Corn and Wild Rice Casserole, a hearty and flavorful dish perfect for family dinners or holiday gatherings. Featuring tender wild rice and the natural sweetness of fresh corn, this casserole is elevated with a creamy blend of sharp cheddar and Parmesan cheeses, creating an irresistibly rich and cheesy topping. Aromatic onions and garlic add depth, while a touch of fresh parsley delivers a vibrant, herbaceous finish. With its simple preparation and crowd-pleasing taste, this oven-baked casserole is a delightful side dish or vegetarian main course that showcases the rustic charm of wholesome ingredients.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 1 cup wild rice
• 3 cups water
• 2 cups fresh corn kernels (cut from about 4 ears of corn)
• 2 tablespoons butter
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1.5 cups sharp cheddar cheese (grated)
• 0.5 cups Parmesan cheese (grated)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)
• 1 teaspoons olive oil (for greasing the casserole dish)

📝 Instructions

12 steps

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with olive oil and set aside.

2. Rinse the wild rice thoroughly under cold water. Combine the wild rice and 3 cups of water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is fully absorbed. Remove from heat and set aside.

3. While the rice is cooking, melt the butter in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

5. Add the fresh corn kernels to the skillet and cook, stirring occasionally, for 3-4 minutes until the corn is slightly softened.

6. Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer, then remove from heat.

7. In a large mixing bowl, combine the cooked wild rice, the corn mixture from the skillet, 1 cup of the grated cheddar cheese, and 1/4 cup of the Parmesan cheese. Stir until well mixed.

8. Season the mixture with salt and black pepper. Taste and adjust seasoning as needed.

9. Transfer the mixture to the prepared casserole dish. Smooth the top with a spatula and sprinkle the remaining 1/2 cup of cheddar cheese and 1/4 cup of Parmesan cheese evenly over the top.

10. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.

11. After 20 minutes, remove the foil and bake for an additional 10 minutes or until the cheese on top is melted and lightly golden.

12. Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

1 serving (322.1g)

Calories		457
% Daily Value*
Total Fat		33.2 g	43%
	Saturated Fat	20.3 g	101%
	Polyunsaturated Fat	0.0 g
Cholesterol		92 mg	31%
Sodium		696 mg	30%
Total Carbohydrate		21.6 g	8%
	Dietary Fiber	2.6 g	9%
	Total Sugars	4.8 g
Protein		18.0 g	36%
Vitamin D		0.4 mcg	2%
Calcium		444 mg	34%
Iron		0.6 mg	4%
Potassium		244 mg	5%

*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.

Source of Calories

Fat: 1797 cal (65.5%%)

Protein: 429 cal (15.7%%)

Carbs: 517 cal (18.9%%)