Wild Rice Casserole
Cozy up with this hearty Wild Rice Casserole, a delicious blend of earthy flavors and creamy textures that makes the perfect comfort food for any occasion. This vegetarian-friendly dish features nutty wild rice folded into a rich, savory sauce made with sautéed cremini mushrooms, tender celery, and sweet onions. Topped with a crisp, buttery layer of panko breadcrumbs, melted cheddar cheese, and a sprinkle of fresh parsley, this baked casserole offers a satisfying combination of crunch and creaminess in every bite. It's an easy make-ahead option for weeknight dinners or holiday gatherings, and it pairs beautifully with a fresh green salad or roasted vegetables. Packed with wholesome ingredients and bursting with flavor, this Wild Rice Casserole will quickly become a family favorite. Perfect choice for keywords like "wild rice casserole recipe," "vegetarian casserole," or "comfort food dinner ideas."
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Recipe Information
Ingredients
- 1 cup Wild rice
- 3 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 large Celery stalks, diced
- 2 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 1.5 cups Shredded cheddar cheese
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Butter, melted
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
Rinse the wild rice under cold water. In a medium pot, combine the wild rice and water. Bring to a boil, then reduce to a simmer and cover. Cook for 40-45 minutes or until the rice is tender and water is absorbed. Drain off any excess water.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and celery, and sauté for about 5 minutes or until softened.
Add the minced garlic and sliced mushrooms to the skillet. Cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
Sprinkle the flour over the vegetables in the skillet and stir to coat. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring and bring the mixture to a simmer. Stir in the heavy cream, salt, pepper, and dried thyme. Simmer for 2-3 minutes until the sauce thickens slightly.
In a large mixing bowl, combine the cooked wild rice, vegetable mixture, and 1 cup of the shredded cheddar cheese. Mix well.
Transfer the mixture into the prepared casserole dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, melted butter, and remaining 1/2 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let the casserole cool for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.5 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 417 mg | 9% | |
*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.
