Wild Rice Mushroom Casserole

No ratings yet

Seasoned long grain wild rice nestled in a layered bed of sweet Dijon-coated onions and nutty Gruyere cheese.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 211kcal

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

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 Dijon
2 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

Go easy on the salt, here...we've still got to top the casserole with those salted onions we sweated earlier...which are both salty...

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.