Creamy Mushroom Wild Rice Casserole (Printable)
Tender wild rice with earthy mushrooms in rich creamy sauce, topped with golden Parmesan breadcrumbs
# Ingredient List:
→ Grains
01 - 1 cup uncooked wild rice blend
02 - 2 cups vegetable broth
03 - 1 cup water
→ Vegetables
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 large yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 pound cremini or button mushrooms, sliced
09 - 2 celery stalks, diced
10 - 2 medium carrots, diced
11 - 1/2 cup frozen peas
→ Sauce
12 - 1/4 cup all-purpose flour
13 - 2 cups whole milk or unsweetened non-dairy milk
14 - 1/2 cup sour cream or plain Greek yogurt
15 - 1/2 cup grated Parmesan cheese
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried sage
18 - 1/2 teaspoon salt, or to taste
19 - 1/4 teaspoon black pepper
→ Topping
20 - 1/2 cup panko breadcrumbs
21 - 2 tablespoons melted butter
22 - 1/4 cup grated Parmesan cheese
# How to Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or cooking spray.
02 - Combine wild rice, vegetable broth, and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is fully absorbed.
03 - While rice cooks, heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, mushrooms, celery, and carrots. Sauté for 8-10 minutes until vegetables soften and mushrooms release their moisture.
04 - Sprinkle flour evenly over the sautéed vegetables. Stir constantly to coat and cook for 1 minute to remove raw flour taste.
05 - Slowly pour in milk while stirring continuously. Continue stirring for 3-4 minutes until sauce thickens to a creamy consistency.
06 - Remove skillet from heat. Stir in sour cream, Parmesan, thyme, sage, salt, pepper, cooked wild rice, and frozen peas until evenly distributed.
07 - Transfer the mixture to the prepared baking dish. Spread evenly and smooth the top surface.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix until evenly coated.
09 - Sprinkle the breadcrumb mixture evenly over the casserole. Bake uncovered for 25-30 minutes until topping turns golden brown and edges bubble.
10 - Remove from oven and let casserole rest for 10 minutes before serving to allow flavors to meld and make serving easier.
# Expert Tips:
01 -
- The wild rice adds this incredible nutty chew that you just can't get from regular rice
- That golden crispy topping is basically the best part, let's be honest
02 -
- Don't rush the roux step—if you add the milk too fast, you'll get lumps that never quite dissolve
- Let it rest for 10 minutes after baking, otherwise the sauce will be too runny when you cut into it
03 -
- Slice your mushrooms evenly so they cook at the same rate—nothing worse than some mushrooms raw and others rubbery
- Grate your own Parmesan cheese instead of buying pre-grated, it melts so much better