Wild Rice Casserole is one of those baked sides I actually look forward to eating. It’s creamy, a little nutty, and full of savory mushrooms with a toasty almond topping that makes the whole dish feel finished.
My take keeps the base simple and classic—onion, celery, mushrooms, thyme—and leans into that cozy, casserole-style texture without turning it heavy. The wild rice stays pleasantly chewy, and the cheddar + sour cream combo gives it a gentle tang that I think works really well.
I like serving this as a holiday side dish, but it also fits right in with a regular Sunday dinner. It’s especially good next to roast chicken or turkey, and it holds up well on a buffet table.
Why You’ll Love This Recipe
Real comfort food: It has that creamy, baked casserole thing going on, but the wild rice keeps it from feeling like plain old rice.
Great texture: You get chewy wild rice, tender mushrooms, and a crunchy almond topping all in one scoop.
Holiday friendly: This fits right in with Thanksgiving and Christmas sides, especially if you want something that isn’t another potato dish.
Easy to make ahead: You can assemble it in advance, then just add the topping and bake when you’re ready.
Flexible: It works as a side, but you can also add chicken or turkey and call it dinner.
Ingredients You’ll Need
Wild rice
- Wild rice: This is the chewy, nutty base of the whole casserole. Real wild rice takes a little longer to cook, but it’s worth it for the texture.
- Low sodium chicken broth or vegetable broth: Broth gives the rice more flavor than water. I use low sodium so I can control the salt later.
- Bay leaf: Subtle, but it adds that gentle savory background. If you don’t have it, you can skip it, but I like it here.
Casserole base
- Unsalted butter: This is what makes the sautéed veggies taste rich and classic. Unsalted is best so you can season as you go.
- Olive oil: A little oil helps keep the butter from browning too fast while the onion and celery soften.
- Yellow onion: I like yellow onion here because it turns sweet and mellow as it cooks.
- Celery: Celery gives the casserole that familiar “stuffing-style” flavor. Dice it small so it blends in.
- Cremini mushrooms: Cremini bring a deeper flavor than white mushrooms, and they hold their texture well.
- Garlic: Fresh minced garlic is best here. The jar kind works too if that’s what you have.
- Kosher salt: Season in a couple of spots so the whole dish doesn’t taste flat.
- Black pepper: Just enough to keep the creamy base from tasting too mild.
- Dried thyme: Thyme and mushrooms are a good match. Dried works fine since it’s simmered into the sauce.
- Dried rosemary (optional): Use a light hand—rosemary can take over quickly. I like it when I’m serving this with turkey.
- All purpose flour: Regular flour thickens the sauce so it bakes up creamy instead of soupy.
- Milk: Any milk you cook with regularly is fine. Whole milk makes it richer, but 2% works too.
- Sour cream: This is what gives the sauce that little tang and makes it taste more like a casserole and less like plain cream sauce.
- Sharp cheddar cheese: Sharp cheddar holds its flavor after baking. Mild cheddar can get a little lost.
- Fresh parsley (optional): Nice for a little color and a fresher taste. I add it if I have it.
Topping
- Slivered almonds: These toast up in the oven and give a really nice crunch. I like slivered best because they spread out evenly.
- Melted butter: Helps the almonds brown and keeps the topping from feeling dry.
- Crispy fried onions (optional): Totally optional, but they’re great if you want more crunch and that classic casserole finish.
Recipe Instructions
- Cook the wild rice: Rinse the wild rice and drain it. Bring the broth and bay leaf to a boil, stir in the wild rice, then reduce to a steady simmer and cover. Cook until the rice is tender and most of the liquid is absorbed, about 45 to 55 minutes. Remove the bay leaf, fluff the rice, and set aside.
- Preheat the oven: Heat the oven to 350°F. Grease a 9 x 13-inch baking dish.
- Cook the vegetables: Melt the butter with the olive oil in a large skillet over medium heat. Sauté the onion and celery until softened, about 5 minutes.
- Brown the mushrooms: Add the mushrooms and cook until they’re browned and the liquid has cooked off, about 6 to 8 minutes.
- Add the seasonings: Stir in the garlic, salt, pepper, thyme, and rosemary (if using) and cook for about 30 seconds.
- Add the flour: Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
- Whisk in the milk: Gradually whisk in the milk, then bring to a simmer and cook until thickened, about 3 to 5 minutes.
- Finish the filling: Remove from the heat and stir in the sour cream, cheddar, parsley (if using), and the cooked wild rice.
- Assemble the casserole: Spread the mixture evenly in the prepared baking dish.
- Add the topping: Toss the almonds with the melted butter, then sprinkle over the casserole. Add crispy fried onions if you’re using them.
- Bake: Bake until bubbling and lightly browned on top, about 25 to 30 minutes. Let it rest for 10 minutes before serving.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Cook the mushrooms until the pan is pretty dry. If you stop while there’s still a lot of liquid, the casserole can bake up a little loose. I wait until the mushrooms start to brown and the moisture is mostly gone.
Whisk the milk in slowly. A gradual pour keeps the sauce smooth and helps you avoid floury little lumps.
Keep the sauce fairly thick on the stovetop. It should coat a spoon. It loosens up a bit as it bakes, and it thickens again while it rests.
Use sharp cheddar, not mild. Mild cheddar can taste a little bland once it’s baked into a creamy sauce. Sharp holds up better here.
Go easy on the rosemary. If you use it, keep it light. Too much can overpower the mushrooms and wild rice.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Roast chicken: This is one of my favorite sides with a simple roast chicken. Add a pan of roasted carrots or green beans and you’re set.
- Thanksgiving or holiday turkey: It’s great next to turkey and gravy, especially if you want a creamy side that isn’t mashed potatoes. It also works well on a buffet since it stays nice and scoopable.
- Green salad: A basic salad with vinaigrette is a good idea here. Something with apples or dried cranberries is nice with the mushrooms.
- Roasted vegetables: Brussels sprouts, broccoli, or asparagus are easy alongside this. I usually do a simple olive oil, salt, and pepper roast.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave, or cover the baking dish with foil and warm in the oven until heated through.
You can make this recipe ahead by assembling the casserole without the almond topping. Cover and refrigerate for up to 24 hours, then add the topping right before baking.
When baking from cold, plan on adding a few extra minutes so the center heats through. If the top browns too fast, just lay a piece of foil over it.
If you want them to last longer, you can freeze individual portions or freeze the baked casserole. Thaw in the fridge overnight before reheating.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use leftover cooked wild rice?
Yes. This is a great place for leftover wild rice. You’ll want about 3 to 4 cups cooked, and you can jump right into making the creamy mushroom base.
Can I make this vegetarian?
Definitely. Just use vegetable broth instead of chicken broth. Everything else in the recipe is already vegetarian.
What can I use instead of cheddar?
Gruyère or Swiss are both really good here. If you go that route, I like adding about 1 tablespoon of Dijon mustard to the sauce for a little more flavor.
How do I know when it’s done baking?
The edges should be bubbling and the top should be lightly browned. If you jiggle the dish, the center shouldn’t look soupy—just creamy.
Can I add meat to make it a main dish?
Yes. Stir in about 2 cups cooked shredded chicken or turkey when you add the wild rice. It’s an easy way to turn it into dinner.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Wild Rice Casserole
INGREDIENTS
Wild rice
- 1 cup uncooked wild rice
- 3 cups low sodium chicken broth or vegetable broth
- 1 bay leaf.
Casserole base
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 2 celery stalks diced
- 8 oz cremini mushrooms sliced
- 2 cloves garlic minced
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ¼ tsp dried rosemary optional
- ¼ cup all purpose flour
- 1.5 cups milk
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh parsley optional.
Topping
- ½ cup slivered almonds
- 2 tbsp melted butter
- crispy fried onions optional.
INSTRUCTIONS
Cook wild rice
- Rinse wild rice and drain
- bring broth and bay leaf to a boil then stir in wild rice
- reduce to a steady simmer covered until tender and most liquid is absorbed about 45 to 55 minutes
- remove bay leaf and fluff then set aside.
Assemble and bake
- Heat oven to 350 F and grease a 9 by 13 inch baking dish
- melt butter with olive oil in a large skillet over medium heat then saute onion and celery until softened about 5 minutes
- add mushrooms and cook until browned and liquid evaporates about 6 to 8 minutes then stir in garlic salt pepper thyme and rosemary for 30 seconds
- sprinkle flour over vegetables and cook stirring for 1 minute then gradually whisk in milk and simmer until thickened about 3 to 5 minutes
- remove from heat and stir in sour cream cheddar parsley and cooked wild rice then spread in baking dish
- toss almonds with melted butter and sprinkle over casserole adding crispy fried onions if using
- bake until bubbling and lightly browned about 25 to 30 minutes then rest 10 minutes before serving.
