Creamy Mushroom Wild Rice Casserole (Print View)
Hearty wild rice and mushrooms in a rich, creamy sauce topped with crispy Parmesan breadcrumbs.
# What You'll 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
# How to Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Combine wild rice blend, vegetable broth, and water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40–45 minutes until rice is tender and liquid is fully absorbed. Fluff with a fork and set aside.
03 - Heat butter and olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, sliced mushrooms, diced celery, and diced carrots. Cook for 8–10 minutes, stirring occasionally, until vegetables soften and mushrooms release their moisture.
04 - Sprinkle flour evenly over the sautéed vegetables. Stir constantly for 1 minute to coat and cook out the raw flour taste.
05 - Slowly pour milk into the skillet while whisking continuously to prevent lumps. Continue stirring for 3–4 minutes until the sauce thickens and coats the back of a spoon.
06 - Remove skillet from heat. Stir in sour cream, Parmesan cheese, dried thyme, dried sage, salt, and black pepper until well combined. Add cooked wild rice and frozen peas, mixing thoroughly.
07 - Transfer the mixture to the prepared baking dish. Spread evenly with a spatula, smoothing the top surface.
08 - In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix until evenly coated.
09 - Sprinkle the breadcrumb mixture evenly over the casserole surface.
10 - Bake uncovered for 25–30 minutes until the topping turns golden brown and the casserole bubbles around the edges.
11 - Let the casserole rest for 10 minutes before serving to allow the sauce to set for easier scooping.
# Expert Suggestions:
01 -
- This is the kind of dish that makes people pause mid-bite and ask for seconds while the house still smells incredible hours later
- Everything cooks in one pan before it hits the oven, meaning minimal cleanup and maximum flavor development
02 -
- I once rushed this and didnt let the rice finish cooking completely before baking, and the texture never quite recovered—make sure those wild rice grains are tender before they go into the casserole
- When adding the milk, pour in about a quarter cup at a time and stir until its fully incorporated before adding more, which prevents lumps from forming and gives you the smoothest sauce
03 -
- Rinse your wild rice under cold water before cooking to remove any dust or debris, and you'll notice a cleaner, more pronounced nutty flavor in the finished dish
- If your casserole seems too thick before baking, add an extra quarter cup of milk or broth—wild rice continues absorbing liquid as it bakes, and nobody wants a dry casserole