Save This dish combines tender wild rice with earthy mushrooms in a luscious cream sauce, baked to a golden finish. Sautéed vegetables and a blend of herbs enrich the flavor, while a crispy breadcrumb topping adds texture. It is a hearty vegetarian main perfect for gatherings or comforting weeknights. The creamy sauce is made creamy with milk, sour cream, and Parmesan, simmered until thick. The casserole is baked until bubbling and golden, then rested before serving to enhance flavors.
The kitchen smelled incredible when I finally pulled this casserole from the oven, that golden crust catching the light just right. I'd been experimenting with wild rice for years, trying to find the perfect balance between earthy and comforting. This particular rainy Sunday, everything clicked.
My sister came over unexpectedly that evening, and we ended up eating standing up in the kitchen, scraping the dish clean. Sometimes the best meals happen when you least expect them.
Ingredients
- 1 cup uncooked wild rice blend: The nutty complexity here anchors the whole dish
- 2 cups vegetable broth plus 1 cup water: This combo gives the rice depth without overwhelming it
- 2 tablespoons unsalted butter with 1 tablespoon olive oil: Butter adds richness while oil prevents burning
- 1 large yellow onion, finely chopped: Foundation flavors that sweeten as they cook
- 3 garlic cloves, minced: Fresh is non-negotiable here
- 1 pound cremini or button mushrooms, sliced: They shrink dramatically, so dont be shy with the amount
- 2 celery stalks and 2 medium carrots, both diced: Classic aromatics that build subtle background flavor
- 1/2 cup frozen peas: Pops of bright color and sweetness right at the end
- 1/4 cup all-purpose flour: Creates that velvety sauce texture we're after
- 2 cups whole milk: The creaminess factor, though unsweetened non-dairy works beautifully
- 1/2 cup sour cream or plain Greek yogurt: Tangy finish that cuts through the richness
- 1/2 cup grated Parmesan cheese: Salty, umami depth in both sauce and topping
- 1/2 teaspoon each dried thyme and sage: Woodsy herbs that echo the mushrooms
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Adjust to your taste, but dont under-salt the rice
- 1/2 cup panko breadcrumbs: Extra crunchy compared to traditional crumbs
- 2 tablespoons melted butter for topping: Helps achieve that irresistible golden finish
Instructions
- Get the oven ready:
- Preheat to 375°F and grease a 9x13-inch baking dish thoroughly
- Cook the wild rice:
- Combine rice, broth, and water in a medium saucepan, bring to a boil, then cover and simmer for 40 to 45 minutes until tender
- Sauté the vegetables:
- Heat butter and olive oil in a large skillet, cook onion, garlic, mushrooms, celery, and carrots for 8 to 10 minutes until softened and fragrant
- Build the sauce base:
- Sprinkle flour over the vegetables, stir constantly for 1 minute, then gradually whisk in milk until thickened, about 3 to 4 minutes
- Bring it all together:
- Remove from heat, stir in sour cream, Parmesan, herbs, salt, pepper, cooked rice, and frozen peas until everything is evenly coated
- Assemble the casserole:
- Transfer mixture to your prepared baking dish and smooth the top with the back of a spoon
- Make the crispy topping:
- Combine panko, melted butter, and Parmesan in a small bowl, then sprinkle evenly over the entire surface
- Bake to golden perfection:
- Cook uncovered for 25 to 30 minutes until the topping is beautifully browned and the sauce is bubbling up the edges
- Let it rest:
- Wait 10 minutes before serving to let the sauce set slightly and make serving easier
Save This recipe became my go-to for bringing dinner to friends who need a comforting meal. There's something about the combination of textures and flavors that feels like a hug in food form.
Make It Your Own
The beauty here is in the adaptability. I've added leftover roasted squash in autumn and swapped fresh spinach in summer. The dish absorbs whatever you throw at it.
Timing Is Everything
Start the rice first, then prep your vegetables while it simmers. This mise en place approach keeps you from feeling overwhelmed and ensures nothing burns.
Serving Suggestions
A crisp green salad with bright vinaigrette cuts through the richness perfectly. Roasted broccoli or asparagus on the side makes it feel like a complete Sunday dinner.
- Let guests add extra Parmesan at the table
- Cracked black pepper on top makes the flavors pop
- Leftovers reheat surprisingly well
Save Some recipes become favorites because they taste incredible. Others stick around because they make people feel something. This one does both.
