Wild Rice and Mushroom Casserole is an easy, delicious dinner that your family will love! Just one bite of this creamy, flavorful dish will have everyone coming back for seconds. Made from scratch and packed with juicy sautéed onions, garlic, mushrooms, and thyme in a light cream sauce, this casserole is so tasty, topped with grated Swiss cheese for extra heartiness and flavor.
Total Time
40min
4.0
2 Ratings
Author: SideChef Everyday
Servings:
6
Ingredients
•
1
cup
Cooked
Wild Rice
•
3 3/4
cups
Baby Bella Mushrooms
, roughly chopped
•
1
Medium
Yellow Onion
, chopped
•
2
cloves
Garlic
, minced
•
1
Tbsp
Chopped
Fresh Thyme
•
1
can
(10.5 oz)
Cream of Mushroom Soup
•
3/4
cup
Heavy Cream
•
2
cups
Grated
Swiss Cheese
, divided
•
3
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Nonstick Cooking Spray
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees F).
2.
Spray the casserole dish with Nonstick Cooking Spray (to taste). Set aside.
3.
In a skillet, heat Olive Oil (3 Tbsp) over medium-high heat, add Yellow Onion (1), and cook until the onion turns translucent; about 5 minutes.
4.
Add in the Garlic (2 cloves), Fresh Thyme (1 Tbsp), and Baby Bella Mushrooms (3 3/4 cups). Stir and cook for 4-5 minutes.
5.
Mix in the cooked Wild Rice (1 cup), Cream of Mushroom Soup (1 can), Heavy Cream (3/4 cup), Salt (to taste), and Swiss Cheese (1 cup). Stir to combine.
6.
In the prepared casserole dish, transfer the rice mixture and bake for 10 minutes or until bubbling.
7.
Remove the casserole from the oven. Sprinkle it with the remaining Swiss Cheese (1 cup) and bring it back to the oven for 5-10 more minutes or until the cheese is melted and slightly crusted.
8.
Garnish with fresh thyme, if desired. Serve it warm!
Nutrition Per Serving
CALORIES
446
FAT
29.1 g
PROTEIN
16.3 g
CARBS
30.7 g
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