Wild Rice Mushroom Casserole
Easy Wild Rice Mushroom Casserole contains seasoned long grain rice, sauteed mushrooms, Dijon-coated onions and layers of nutty Gruyere cheese. Baked until the cheese topping is melted and golden, this savory rice casserole is a perfect side dish for holiday gatherings or a weeknight dinner. No heavy cream or canned soup required.
Ingredients
The ingredients for this wild rice casserole are short and sweet:
- Long grain wild rice: Uncle Ben’s Original Long Grain & Wild Rice, including the seasoning packet, make this recipe especially convenient and savory
- Mushrooms-finely diced and sauteed, they add a depth of an earthy flavor that complements the rice
- Butter-for sauteeing the mushrooms
- Onions-sweet yellow onions add flavor and texture
- Dijon mustard-a light coating gives the sweet onions a subtle tang that balances the nutty cheese
- Gruyere cheese-nutty, slightly salty cheese melts beautifully between the layers and on top of the casserole
How to make Wild Rice Mushroom Casserole
- Prepare rice according to package instructions
- Meanwhile, thinly slice onions; place in in a single layer on a paper towel; generously salt; let sit 10 minutes, then dab the top with a dry paper towel to release excess moisture; transfer to bowl and coat lightly with Dijon; combine well
- While the onions are resting, saute the diced mushrooms in butter until all the moisture is gone
- Pour the rice, mushrooms and 1/3 of the onions in a mixing bowl and combine; place in a single layer in baking dish
- Add a layer of shredded Gruyere cheese; add remaining onions, top with remaining cheese
- Cover and bake 25 minutes @ 350°F; remove foil, return to oven and bake another 20 minutes or until top is slightly golden; allow to rest 10 minutes before serving
Tips for making the best wild rice casserole
- Start the rice first, slice the onions, then saute the mushrooms. The rice needs to be fully cooked before it goes into the casserole. The onions need to sweat for 10-minutes to release excess moisture. Sauteeing the mushrooms takes about 5-6 minutes.
- Use freshly shredded Gruyere
- Go easy on the Dijon. The onions should have a very light coating of mustard so they won’t overpower the flavors of the mushrooms and rice
- Bake it first covered with foil. This traps in steam to soften the onions and melt the cheese; return to oven to brown the top if desired.
- Don’t overbake. The rice is already cooked, all we’re really doing is melting the cheese and softening the onions.
What to serve with wild rice mushroom casserole
This savory casserole pairs beautifully with roasted meats, poultry, ham and pork. Serve it alongside a pork tenderloin, beef tenderloin or roasted chicken.
For a holiday meal, pair it with fresh green beans, green bean casserole, Brussels sprouts or roasted broccoli.
Another great wild rice recipe is Cajun Rice Dressing with Oysters!
Make ahead and storage
Make ahead. Prepare rice and mushroom mixture ahead of time and refrigerate in an airtight container. Assemble the wild rice casserole with onions and cheese before baking.
Refrigerate. Store leftovers in an airtight container for up to 3-4 days.
Reheat. Cover and warm leftovers in the oven or, reheat individual portions in the microwave.
Wild Rice Mushroom Casserole
Equipment
- Mandolin or sharp knife
Ingredients
- 6 cups cooked wild rice , (Two 6-oz. boxes of Uncle Ben's Original Long Grain & Wild Rice)
- 8 ounces button mushrooms , finely diced
- 2 tablespoons butter
- 3 large sweet yellow onions , thinly sliced
- 2 tablespoons Dijon mustard
- 2 cups Gruyere cheese, divided , shredded
- salt and pepper to taste
Instructions
- Cook rice according to package directions. Meanwhile, slice onions and place in a single layer on paper towel; salt generously, allow to sit for 10-minutes, then dab excess moisture with another paper towel; transfer to large mixing bowl; saute mushrooms in butter until all the moisture is gone.6 cups cooked wild rice , 8 ounces button mushrooms, 3 large sweet yellow onions, 2 tablespoons butter
- Lightly coat the onions with Dijon2 tablespoons Dijon mustard
- Add to the large mixing bowl, mushrooms, rice and 1/3 of the onions; (taste for salt and pepper now, and adjust accordingly).salt and pepper to taste
- Combine well and transfer to baking dish; layer baking dish with the mixture; place 1 cup of shredded cheese over the mixture
- Add the remaining onions and top with remaining 1 cup of shredded cheese.
- Cover and bake 20-minutes; remove from oven, uncover and bake 20-more minutes until top is slightly golden; allow to rest 10-minutes before serving.
