Creamy and delicious, this Mushroom Wild Rice Casserole is made 100% from scratch. Sautéed onions, garlic, mushrooms and thyme are mixed in a cream sauce without opening a can of cream of mushroom soup. Topped with gruyere for a  delicious nutty flavor. Serves 8 in about an hour.

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I’m SO excited to share with you this recipe for creamy mushroom wild rice casserole. Putting my condensed cream of mushroom soup to work, it’s mixed with cooked wild rice, sautéed onions, garlic and mushrooms and topped with gruyere cheese.

Creamy and dreamy. I could make a meal out of this casserole alone. However it’s incredible as a side dish to Thanksgiving turkey or ham even.

To Make This Mushroom Wild Rice Casserole You Will Need:

  • olive oil
  • yellow onion
  • kosher salt
  • mushrooms
  • garlic
  • thyme
  • cooked wild rice blend
  • recipe for condensed cream of mushroom soup
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • gruyere cheese

Cook your wild rice in advance. It could be the day before or right before starting this recipe. To yield 3 cups cooked wild rice, you will need about 1 cup of uncooked rice. I use about 1-1/4 cup just to ensure I have enough rice.

Next, add 1 tablespoon olive oil, 1 medium yellow onion with a pinch of kosher salt to a deep sided skillet. Heat on medium-low and sauté until the onion is soft and translucent.

Once soft, add in 8 ounces sliced mushrooms. I use cremini for this recipe, however white button work work just fine. Cook for 5 to 8 minutes or until the mushrooms are soft.

To that add in 2 cloves minced fresh garlic and 1 teaspoon chopped fresh thyme. Stir and cook for 1 minute.

Turn off the heat under your skillet and add in 3 cups cooked wild rice blend, 1 recipe for homemade cream of mushroom soup and 1/2 cup both vegetable (or chicken) broth and heavy cream. Stir until combined.

Lastly, add in 1/3 cup freshly shredded gruyere cheese and stir to incorporate.

Transfer the cheesy mushroom and rice mixture into a 3-1/2 quart baking dish that has been sprayed lightly with olive oil. Cover with foil and bake on the middle rack of your preheated 350° for 20 to 30 minutes or until bubbling. Rotate the pan halfway through baking. 

Remove the casserole and preheat your broiler to high heat.

Use oven mitts to adjust the oven rack to the highest position. Sprinkle the remaining gruyere cheese over top and broil for a few minutes until the cheese is golden.

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Allow the casserole to cool for 15 minutes before serving.

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Look at that cheese!

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Serve spoonfuls of this cheesy rice casserole and prepare to fall in love.

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Enjoy! And if you give this Mushroom Wild Rice Casserole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Mushroom Wild Rice Casserole l SimplyScratch.com #easy #homemade #mushroom #wildrice #casserole #nocannedsoup #fromscratch #thanksgiving #holiday #recipe

Mushroom Wild Rice Casserole
Yield: 8+

Mushroom Wild Rice Casserole

Creamy and delicious, this Mushroom Wild Rice Casserole is made 100% from scratch. Sautéed onions, garlic, mushrooms and thyme are mixed in a cream sauce without opening a can of cream of mushroom soup. Topped with gruyere for a  delicious nutty flavor. Serves 8 in about an hour.

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion
  • 8 ounces sliced mushrooms
  • 1 large clove garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 3 cups cooked wild rice blend
  • 1 recipe cream of mushroom soup
  • 1/2 cup vegetable broth
  • 1/2 cup heavy cream
  • 5 ounces gruyere, shredded

Instructions

    1. Add olive oil, and yellow onion with a pinch of kosher salt to a deep sided skillet. Heat on medium-low and sauté until the onion is soft and translucent.
    2. Once soft, add in the sliced mushrooms. Cook for 5 to 8 minutes or until the mushrooms are soft.
    3. To that add in the garlic and fresh thyme. Stir and cook for 1 minute.
    4. Turn off the heat under your skillet and add in the cooked wild rice blend, homemade cream of mushroom soup, vegetable (or chicken) broth and heavy cream. Stir until combined.
    5. Lastly, add in 1/3 cup freshly shredded gruyere cheese and stir to incorporate.
    6. Transfer the cheesy mushroom and rice mixture into a 3-1/2 quart baking dish that has been sprayed lightly with olive oil. Cover with foil and bake on the middle rack of your preheated 350° for 20 to 30 minutes or until bubbling. Rotate the pan halfway through baking.
    7. Remove the casserole and preheate your broiler to high heat.
    8. Sprinkle with the remaining gruyere.
    9. Use oven mitts to adjust the oven rack to the highest position. Broil for a few minutes until the cheese is melted and golden.

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