Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cozy Fall Creamy Wild Rice and Mushroom Casserole - featured image

Best Cozy Fall Creamy Wild Rice and Mushroom Casserole

  • Author: Eden
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

A comforting, one-dish weeknight dinner featuring nutty wild rice, deeply savory browned mushrooms, and a rich creamy cheddar sauce, topped with crunchy breadcrumbs.

Ingredients

Scale
  • 1 cup wild rice blend (180g)
  • 1 pound mushrooms (cremini, shiitake, or porcini), chopped
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth (or vegetable broth for vegetarian)
  • 2 tablespoons unsalted butter (plus extra for topping)
  • 2 tablespoons flour
  • 1 cup sharp cheddar cheese, shredded
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • Salt and black pepper to taste
  • ½ cup panko breadcrumbs
  • 3 cups water or broth (for cooking rice)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Rinse wild rice. In a medium pot, combine rice with 3 cups water/broth and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until tender. Fluff with a fork and set aside.
  3. While rice cooks, heat 2 tablespoons butter in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
  4. Add mushrooms to the skillet. Cook in batches if necessary to avoid crowding, sautéing for 8-10 minutes until deeply browned and liquid has evaporated.
  5. Add minced garlic and thyme to the mushrooms in the last minute of cooking. Stir until fragrant, then remove from heat.
  6. In the same skillet or a clean pot, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute to make a roux.
  7. Slowly whisk in chicken broth and heavy cream. Continue whisking until the mixture thickens and simmers gently (3-4 minutes).
  8. Stir in half of the shredded cheddar cheese until melted. Season with salt and pepper to taste.
  9. In a large mixing bowl, combine cooked wild rice, sautéed mushroom mixture, and cream sauce. Stir to coat evenly. Adjust seasoning if needed.
  10. Pour mixture into a greased 9×9 inch baking dish.
  11. Sprinkle remaining cheddar cheese on top.
  12. Mix breadcrumbs with 1 tablespoon melted butter and sprinkle evenly over the cheese.
  13. Bake for 20 minutes until top is golden brown and bubbly.
  14. Let rest for 5 minutes before serving.

Notes

Brown the mushrooms well to prevent a watery casserole. Use a roux (flour and butter) to ensure the sauce stays creamy and doesn’t separate. Grate your own cheese for better melting. Let the casserole rest for 5-10 minutes after baking to allow the sauce to set. This recipe does not freeze well due to the dairy sauce.

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sodium: 420
  • Fat: 16
  • Saturated Fat: 9
  • Carbohydrates: 45
  • Fiber: 4
  • Protein: 12

Keywords: wild rice casserole, mushroom casserole, creamy rice dish, fall dinner, vegetarian main course, comfort food, one pot meal, weeknight dinner

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dinnercraft.online/best-cozy-fall-creamy-wild-rice-and-mushroom-casserole/