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Close-up of a serving of wild rice and mushroom casserole on a light grey ceramic plate.

Wild Rice & Mushroom Casserole

A hearty and flavorful casserole combining wild rice, mushrooms, and herbs, topped with cheese for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Wild Rice & Broth
  • 1 cup wild rice blend (uncooked)
  • 2 ½ cups vegetable broth
Sautéed Mushrooms & Herbs
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Assembly & Topping
  • ½ cup sour cream
  • ¼ cup grated parmesan cheese
  • ¼ cup chopped fresh parsley plus extra for topping
  • ½ cup shredded mozzarella cheese for topping
  • Olive oil spray or butter for greasing the baking dish

Method
 

  1. Cook wild rice in broth until tender, about 40–45 minutes.
  2. Sauté onion and garlic in oil and butter until soft, about 3 minutes.
  3. Add mushrooms and cook until browned, then stir in herbs and seasonings.
  4. Mix cooked rice, mushrooms, sour cream, parmesan, and parsley.
  5. Grease baking dish, spread mixture, top with mozzarella, and bake at 375°F for 25–30 minutes.

Notes

Let the casserole rest for 5 minutes before serving and garnish with extra parsley.