Wild Rice and Mushroom Casserole
A comforting mix of wild rice, mushrooms, and herbs, baked to a golden crisp—perfect for a rustic Minnesota meal. This american-inspired vegetarian (vegetarian) ready in about 60 minutes pairs uncooked wild rice, sliced mushrooms, small, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, uncooked wild rice
- 300g, sliced mushrooms
- 1 small, diced onion
- 2 cloves, minced garlic
- 2 cups vegetable broth
- 1 can (400ml) cream of mushroom soup
- 100g, grated cheddar cheese
- 2 tbsp butter
- 1 tsp thyme
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large pot, sauté 1 small diced onion and 2 minced garlic cloves in 2 tbsp butter until translucent. Add 300g sliced mushrooms and cook for 5 minutes until softened.
- Step 2: Stir in 1 cup uncooked wild rice and 2 cups vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until rice is tender.
- Step 3: Mix in 1 can cream of mushroom soup and 1 tsp thyme. Transfer to a baking dish, top with 100g grated cheddar cheese, and bake for 15-20 minutes until golden and bubbly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wild Rice and Mushroom Casserole take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Wild Rice and Mushroom Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked wild rice from drying out.
Can I substitute ingredients in Wild Rice and Mushroom Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Wild Rice and Mushroom Casserole for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Wild Rice and Mushroom Casserole vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
