Quick Wild Rice Casserole
Savor the comforting goodness of our Quick Wild Rice Casserole, a hearty dish that's ideal for busy weeknights or cozy family gatherings. Packed with nutty wild rice, tender sautéed vegetables like onions, celery, carrots, and mushrooms, and bound together with creamy mushroom soup and a touch of shredded sharp cheddar, this casserole strikes the perfect balance of rich, savory, and satisfying flavors. With just 15 minutes of prep time and a one-pan baking process, it’s a hassle-free option that doesn’t skimp on taste. The bubbling golden cheddar topping and optional fresh parsley garnish add a burst of flavor and color, making this casserole as visually appealing as it is delicious. Whether served as a standalone main or paired with a crisp side salad, this dish is perfect for feeding a crowd or meal-prepping your week. Try it now for a quick, homestyle meal packed with wholesome ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Wild rice (uncooked)
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 stalks Celery (chopped)
- 1 medium Carrot (grated)
- 1 cup Cremini mushrooms (sliced)
- 2 cloves Garlic (minced)
- 1 can Cream of mushroom soup (canned)
- 1.5 cups Chicken or vegetable broth
- 1 cup Sharp cheddar cheese (shredded)
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the wild rice according to the package instructions. Set aside once fully cooked.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, cooking for 3-5 minutes until softened.
Stir in the grated carrot, sliced mushrooms, and minced garlic. Sauté for another 5-7 minutes until the vegetables are tender and fragrant.
In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, cream of mushroom soup, and chicken or vegetable broth. Mix well to incorporate.
Stir in 3/4 cup of the shredded cheddar cheese, salt, and black pepper. Adjust seasoning to taste if necessary.
Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly for consistent cooking.
Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and the cheese is bubbly and golden brown.
Remove from the oven and let it sit for 5 minutes before serving.
Garnish with fresh parsley if desired and serve warm.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 190.5 g | 69% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 21.8 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 205 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1872 mg | 40% | |
*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.
