This wild rice and mushroom casserole is warm, cozy, and packed with flavor.
It’s the kind of dish that tastes like you’ve been cooking for hours — but really, it just takes a bit of layering and baking.
The wild rice adds a nutty texture, the mushrooms bring that savory earthiness, and the fresh herbs make it smell like a dream.
It’s a great meatless main or a hearty side.
I make this every fall and winter when mushrooms are at their best.
Why I Love This Recipe
This casserole is one of those recipes that feels rustic and comforting but also feels kind of fancy. It’s simple enough for a weeknight but good enough to bring to a holiday table.
- The wild rice gives it a chewy, nutty bite.
- Mushrooms soak up all the buttery garlic and herbs.
- You can prep it ahead and bake it later.
- It smells like comfort food should smell.
- No cream-of-anything soups — just real ingredients.
Servings & Time
Servings: 6
Total Time: About 1 hour 15 minutes
(45 minutes cook time, 30 minutes prep)
Ingredient
- 1 cup wild rice blend (uncooked)
- 2 ½ cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- ¼ cup grated parmesan cheese
- ¼ cup chopped fresh parsley (plus extra for topping)
- ½ cup shredded mozzarella cheese (for topping)
- Olive oil spray or butter for greasing the baking dish
Tools Needed
- Medium saucepan with lid
- Large skillet
- Cutting board
- Sharp knife
- Mixing spoon or silicone spatula
- Measuring cups and spoons
- 9×13″ baking dish
- Oven
Substitutions and Variations
- Swap sour cream with Greek yogurt.
- Use brown rice if you don’t have wild rice (adjust cook time).
- Add chopped kale or spinach for more greens.
- Make it vegan: skip parmesan and use plant-based sour cream and cheese.
- Add toasted pecans or walnuts for crunch.
Make-Ahead Tips
- Cook the rice and mushroom mixture the day before.
- Assemble the whole casserole, cover, and refrigerate up to 24 hours.
- Bake just before serving.
Recipe and Instructions
Step 1: Cook the Wild Rice
In a medium saucepan, combine 1 cup wild rice blend and 2½ cups vegetable broth. Bring to a boil, then cover, reduce heat, and simmer for 40–45 minutes until rice is tender and broth is absorbed.
Step 2: Sauté the Aromatics
In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add 1 small diced yellow onion and 3 cloves minced garlic. Cook until soft and fragrant, about 3 minutes.
Step 3: Cook the Mushrooms
Add 1 pound sliced cremini mushrooms to the skillet. Sauté until browned and their moisture cooks off, about 8–10 minutes. Stir in 1 teaspoon dried thyme, ½ teaspoon dried sage, 1 teaspoon salt, and ½ teaspoon black pepper.
Step 4: Mix the Filling
In a large bowl, combine the cooked wild rice, sautéed mushrooms, ½ cup sour cream, ¼ cup grated parmesan, and ¼ cup chopped fresh parsley. Stir until well mixed.
Step 5: Assemble the Casserole
Lightly grease a 9×13” baking dish with olive oil spray or butter. Spread the rice and mushroom mixture evenly. Sprinkle ½ cup shredded mozzarella over the top.
Step 6: Bake the Casserole
Preheat oven to 375°F (190°C). Bake uncovered for 25–30 minutes until cheese is melted and golden on top. Let it rest 5 minutes, then top with extra parsley before serving.
Macros (Per Serving – Serves 6)
- Calories: 295
- Protein: 10g
- Carbs: 34g
- Fat: 14g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
- Wild rice holds its structure during baking, so it doesn’t go mushy.
- Mushrooms act like little flavor sponges, soaking up garlic, herbs, and butter.
- Sour cream adds creaminess without needing a heavy roux or canned soup.
- Baking helps concentrate flavors and gives that perfect golden cheesy top.
Common Mistakes
- Not cooking the rice fully: It won’t soften much more in the oven.
- Overcrowding the mushrooms: They’ll steam instead of brown. Use a big pan.
- Using low-moisture mushrooms: Stick with cremini or white button.
- Too much salt: Parmesan is salty, so don’t oversalt early on.
What to Serve With
- A crisp green salad with lemon vinaigrette
- Roasted carrots or Brussels sprouts
- Garlic bread or crusty sourdough
- A glass of dry white wine or sparkling water with lemon
FAQ
Can I freeze this casserole?
Yes! Let it cool completely, wrap tightly, and freeze up to 2 months. Reheat covered at 350°F until warmed through.
Can I use white rice instead of wild rice?
You can, but white rice won’t hold up as well and may get mushy.
Is it gluten-free?
Yes! Just double-check your broth and cheese labels to make sure.
Can I add protein?
Totally. Add shredded chicken, tofu, or white beans when mixing the filling.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or oven at 350°F until warmed through.
- Great for lunch meal prep!
Let’s Bake It!
I hope you give this wild rice & mushroom casserole a try. It’s earthy, creamy, and full of cozy vibes. If you do make it, leave a comment and let me know how it went — or what you added to make it your own!