Mushroom Wild Rice Casserole at Home

Creamy and savory, this Mushroom Wild Rice Casserole is made 100% from the pantry. Sautéed onions, garlic, mushrooms and thyme are mixed in a cream sauce without opening a can of cream of mushroom soup. Topped with gruyere for a savory nutty flavor. Serves 10 in about an hour.

I’m SO excited to share with you this method for creamy mushroom wild rice casserole. Putting my condensed cream of mushroom soup to work, it’s mixed with cooked wild rice, sautéed onions, garlic and mushrooms and topped with gruyere cheese.

Creamy and dreamy. I could make a meal out of this casserole alone. However it’s striking as a side dish to Thanksgiving turkey or ham even.

To cook this Mushroom Wild Rice Casserole Set out:

• olive oil
• yellow onion
• kosher salt
• mushrooms
• garlic
• thyme
• cooked wild rice blend
• recipe for condensed cream of mushroom soup
• 1/2 cup vegetable broth
• 1/2 cup heavy cream
• gruyere cheese

Cook your wild rice in advance. It could be the day before or right before starting this method. To yield 3 cups cooked wild rice, set out about 1 cup of uncooked rice. I use about 1-1/4 cup simply to ensure I have enough rice.

Preheat your oven to 350℉ (or 180℃).

Next, add 1 tablespoon olive oil, 1 medium yellow onion with a pinch of kosher salt to a deep sided skillet. Heat on medium-low and sauté until the onion is soft and translucent.

Once soft, add in 8 ounces sliced mushrooms. I use cremini for this method, however white button work work only fine. Cook for 5 to 8 minutes or until the mushrooms are soft.

To that add in 2 cloves minced fresh garlic and 1 teaspoon chopped fresh thyme. Stir and cook for 1 minute.

Turn off the heat under your skillet and add in 3 cups cooked wild rice blend, 1 recipe for from-scratch cream of mushroom soup and 1/2 cup both vegetable (or chicken) broth and heavy cream. Stir until combined.

Lastly, add in 1/3 cup freshly shredded gruyere cheese and stir to incorporate.

Transfer the cheesy mushroom and rice mixture into a 3-1/2 quart baking dish that has been sprayed lightly with olive oil. Cover with foil and bake on the middle rack of your preheated 350° for 20 to 30 minutes or until bubbling. Rotate the pan halfway through baking.

Remove the casserole and preheat your broiler to high heat.

Use oven mitts to adjust the oven rack to the highest position. Sprinkle the remaining gruyere cheese over top and broil for a few minutes until the cheese is golden.

Allow the casserole to cool for 15 minutes before serving.

Look at that cheese!

Serve spoonfuls of this cheesy rice casserole and prepare to fall in love.

Enjoy! And if you give this Mushroom Wild Rice Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!