Wild Rice Mushroom Casserole

Or wild rice hot dish, as us mid-westerners say! This recipe has been a holiday family tradition for years. Not low on calories, but it is worth it!


Recipes · Main Dishes · Casserole Recipes · Rice


Prep Time: 15 mins
Cook Time: 1 hrs 45 mins
Total Time: 3 hrs
Additional Time: 1 hrs
Servings: 12
Yield: 12 servings

Ingredients

Ingredients List

  • 1 cup uncooked wild rice

  • 6 tablespoons butter, divided

  • 1 pound sliced fresh mushrooms

  • ½ medium onion, chopped

  • ¾ cup uncooked white rice

  • ½ cup freshly grated Parmesan cheese, divided

  • 3 cups chicken broth

  • 1 ½ cups heavy cream

  • ½ cup slivered almonds

  • 2 teaspoons salt

  • ¼ teaspoon ground black pepper


Directions

  1. Cover wild rice with boiling water and soak for 1 hour. Drain.

  2. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

  3. Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

  4. Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.

  5. Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.

  6. Increase the oven temperature to 425 degrees F (220 degrees C).

  7. Bake casserole until cheese and butter have melted, about 5 more minutes.


Nutrition Facts (per serving)

Nutrition Facts
300 Calories
21g Fat
23g Carbs
7g Protein


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