Wild Rice and Mushroom Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
216 kcal
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Course
Main Course
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Cuisine
American
Wild Rice and Mushroom Casserole
Description
This casserole begins by sautéing chopped onions and sliced mushrooms with garlic, thyme, and rosemary in olive oil until tender. The mixture is combined off heat with cooked wild rice and cream of mushroom soup, vegetable broth, and heavy cream to create a creamy base.
Mozzarella cheese is folded into the mixture before transferring it to a prepared casserole dish. Covered and baked until bubbling, the casserole is then topped with Parmesan cheese and broiled briefly to develop a golden, melted crust. The herbs add an aromatic touch while the combination of cheeses contributes a savory depth and varied texture between creamy and crisp.
This dish can accompany a main course or serve as a hearty vegetarian option. It can be served garnished with fresh herbs for added color and flavor.
Store leftovers refrigerated up to three days and reheat thoroughly before serving.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion freshly chopped
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1/2 teaspoon thyme fresh leaves
- 1/2 teaspoon rosemary chopped, fresh
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper cracked
- 3 cups wild rice blend cooked
- 10.5 ounces cream of mushroom soup 1 can, brand: Campbell's®
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/3 cup mozzarella cheese shredded
- 3/4 cup Parmesan Cheese shredded
Instructions
- Preheat oven to 350 degrees F. Spray the inside of a 3-quart casserole dish with cooking spray; set aside.
- Heat olive oil in a large skillet set over medium-low heat. Add onion and saute 4 to 5 minutes, or until onion is soft and translucent.
- Add sliced mushrooms, cooking for 6 to 8 minutes, or until the mushrooms are soft. Stir in garlic, thyme, and rosemary, salt, and pepper; cook for 1 minute.
- Remove skillet from heat and stir in the cooked wild rice, soup, broth, and heavy cream. Stir until well combined. Lastly, add shredded Mozzarella cheese, stirring to incorporate.
- Transfer mixture to prepared baking dish and cover with foil. Bake for 20 to 30 minutes or until bubbling.
- Remove the casserole, remove the foil, and preheat broiler to high heat.
- Sprinkle with shredded Parmesan cheese. Broil uncovered on the top rack 2 to 5 minutes until the cheese is melted and golden. Garnish with fresh herbs, if desired.
Notes
- Refrigerate leftover casserole for up to 3 days and reheat fully before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 32mg | 11% |
| Sodium | 657mg | 27% |
| Potassium | 247mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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