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 10 in about an hour.
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.
Once soft, add in the sliced mushrooms. Cook for 5 to 8 minutes or until the mushrooms are soft.
To that add in the garlic and fresh thyme. Stir and cook for 1 minute.
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.
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 preheate your broiler to high heat.
Sprinkle with the remaining gruyere.
Use oven mitts to adjust the oven rack to the highest position. Broil for a few minutes until the cheese is melted and golden.