Creamy Wild Rice Mushroom Casserole
A hearty and creamy casserole combining wild rice, mushrooms, and cheese, perfect for a comforting meal.
Ingredients
Grains
- 1.5 cups wild rice (cooked) (Rinse before cooking to ensure a cleaner taste.)
Vegetables
- 16 oz mushrooms (sliced) (Sauté until golden brown, avoiding overcooking.)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
Dairy
- 2 cups heavy cream (Can be substituted with half-and-half or milk for a lighter option.)
- 1 cup shredded Gruyère cheese (Mozzarella or Cheddar can be used as substitutes.)
- 3 tbsp butter
Herbs & Spices
- 1 tsp thyme
- to taste salt and pepper salt and pepper (Important to season throughout the cooking process.)
Garnish
- to garnish fresh parsley fresh parsley
Instructions
- Preheat oven to 375°F (190°C).
- Sauté mushrooms and diced onion in butter until golden. Add garlic and thyme, cook for 1 minute.
- Mix cooked wild rice, sautéed vegetables, heavy cream, and cheese. Season with salt and pepper.
- Transfer mixture to a baking dish and bake for 25-30 minutes until bubbly and golden on top.
- Garnish with fresh parsley before serving.
Notes
For a lighter version, substitute heavy cream with milk or half-and-half.