Creamy Mushroom Wild Rice Casserole (Printable version)
Savory casserole with mushrooms, wild rice, and thyme in a rich, creamy sauce topped with melted cheese.
# Ingredient list:
→ Grains
01 - 1 cup wild rice, uncooked
02 - 2 cups vegetable broth
→ Mushrooms & Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 16 oz cremini or button mushrooms, sliced
07 - 2 celery stalks, diced
08 - 1 medium carrot, diced
→ Herbs & Seasonings
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
10 - ½ teaspoon dried oregano
11 - ½ teaspoon black pepper
12 - ¾ teaspoon salt
→ Creamy Sauce
13 - 4 tablespoons unsalted butter
14 - ¼ cup all-purpose flour
15 - 2 cups whole milk
16 - ½ cup heavy cream
17 - ½ cup grated Parmesan cheese
→ Topping
18 - 1 cup shredded Gruyère or Swiss cheese
19 - ½ cup panko breadcrumbs, optional
20 - 1 tablespoon melted butter for breadcrumbs, optional
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish.
02 - Rinse wild rice under cold water. Combine rice and vegetable broth in a saucepan, bring to a boil, reduce heat, cover, and simmer for 40 to 45 minutes until tender. Drain any excess liquid.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 4 minutes. Add garlic, mushrooms, celery, and carrot. Sauté until mushrooms brown and vegetables soften, 8 to 10 minutes. Stir in thyme, oregano, salt, and pepper. Remove from heat.
04 - Melt butter in a saucepan over medium-low heat. Whisk in flour and cook 1 minute. Gradually whisk in milk and cream until smooth and thickened, about 4 to 5 minutes. Stir in Parmesan until melted.
05 - In a large bowl, mix cooked wild rice, sautéed vegetables, and cream sauce until evenly combined.
06 - Spread mixture into prepared dish. Sprinkle Gruyère cheese evenly over the top. For a crunchy topping, toss panko breadcrumbs with melted butter and scatter over the cheese.
07 - Bake uncovered for 25 to 30 minutes until golden and bubbling. Let rest 10 minutes before serving.
# Expert Tips:
01 -
- It's a one-dish meal that feels fancy enough for company but simple enough for a quiet weeknight.
- The combination of wild rice and mushrooms creates this deep, savory flavor that just keeps getting better as it sits.
- You can make it ahead, refrigerate it, and bake it when you're ready—perfect for when life gets hectic.
02 -
- Don't skip rinsing the wild rice; it removes starch and prevents the casserole from becoming gummy.
- Make sure your vegetables are diced uniformly so they cook at the same rate and nothing gets overcooked or undercooked.
- The sauce needs to be whisked constantly when adding milk to avoid lumps—this is the one step that requires your full attention.
- Resting the casserole after baking gives the sauce time to set slightly, so it stays bound together when you serve it.
03 -
- Slice your mushrooms on the thicker side so they brown properly in the skillet instead of releasing water and steaming.
- Toast your panko breadcrumbs in the melted butter for a minute or two before scattering them on top—it adds another layer of texture and flavor.