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Wild Rice Casserole

Wild Rice Casserole

Creamy baked wild rice casserole with mushrooms, celery, onion, and a golden almond topping
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8

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.

Notes

1. Use cooked leftover wild rice to reduce cook time and use 3 to 4 cups cooked. Substitute gluten free flour blend for all purpose flour if needed. Add 2 cups cooked shredded chicken or turkey for a heartier main dish. Swap cheddar for gruyere or swiss and add 1 tbsp Dijon mustard for extra flavor. Make ahead by assembling without topping then refrigerate up to 24 hours and add topping just before baking

Nutrition

Calories: 320kcal | Carbohydrates: 32g | Protein: 10g | Fat: 16g