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."

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Sprinkle the flour over the vegetables in the skillet and stir to coat. Cook for 1 minute to remove the raw flour taste.

Step 6

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.

Step 7

In a large mixing bowl, combine the cooked wild rice, vegetable mixture, and 1 cup of the shredded cheddar cheese. Mix well.

Step 8

Transfer the mixture into the prepared casserole dish and spread it out evenly.

Step 9

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.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.

Step 11

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

Nutrition Facts

Serving size	(2303.3g)

Amount per serving	% Daily Value*
Calories	2947.7

Total Fat 193.9g	0%
Saturated Fat 104.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 483.6mg	0%
Sodium 4953.4mg	0%
Total Carbohydrate 215.3g	0%
Dietary Fiber 24.5g	0%
Total Sugars 19.7g
Protein 89.2g	0%

Vitamin D 36.7IU	0%
Calcium 1465.6mg	0%
Iron 9.6mg	0%
Potassium 2653.0mg	0%

*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: 58.9%

Protein: 12.0%

Carbs: 29.1%