Creamy Mushroom Wild Rice Casserole (Printable)

Tender wild rice with earthy mushrooms in luscious creamy sauce, baked golden and bubbling.

# What You Need:

→ 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

# Steps:

01 - Preheat oven to 375°F and generously 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 heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is fully absorbed.
03 - While rice simmers, 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 are softened and mushrooms have released their moisture.
04 - Sprinkle flour evenly over the sautéed vegetables, stirring constantly to coat. Cook for 1 minute to remove raw flour taste.
05 - Gradually pour in milk while whisking continuously to prevent lumps. Continue stirring for 3-4 minutes until sauce thickens and coats the back of a spoon.
06 - Remove skillet from heat. Stir in sour cream, Parmesan, thyme, sage, salt, and pepper until well incorporated. Add cooked wild rice and frozen peas, mixing to distribute evenly.
07 - Pour the mixture into the prepared baking dish, spreading evenly and smoothing the surface with a spatula.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Mix until crumbs are evenly coated.
09 - Sprinkle the breadcrumb mixture evenly over the casserole surface.
10 - Bake uncovered for 25-30 minutes until the topping is golden brown and the casserole is bubbling around the edges.
11 - Remove from oven and let rest for 10 minutes to allow the casserole to set for easier serving.

# Expert Advice:

01 -
  • The wild rice brings this incredible nutty chew that makes every bite feel substantial
  • That golden crispy topping is worth the effort alone, creating this perfect contrast with the creamy filling
  • It's one of those dishes that actually tastes better the next day, making it ideal for lazy leftovers
02 -
  • Wild rice cooking times can vary wildly between brands, so start checking at 40 minutes and trust your taste buds more than the timer
  • Letting the casserole rest for those 10 minutes seems impossible when it smells that good, but it's the difference between a scoop that holds together and one that slides apart on your plate
  • The sauce will look terrifyingly thick in the pan, but remember that the rice and vegetables will release some moisture as they bake, creating that perfect consistency
03 -
  • Slice your mushrooms rather than quartering them so they distribute more evenly throughout the casserole instead of clustering in giant mushroomy bites
  • Grate your own Parmesan instead of buying pre-grated, it melts so much better into that sauce and the flavor difference is honestly shocking
  • If your topping is browning too quickly, loosely tent with foil for the last 10 minutes of baking

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