Wild Rice Casserole
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If you love hearty, delicious, home-cooked meals, this Wild Rice Casserole belongs on your table. Nutty wild rice soaks up earthy mushroom flavor while caramelized onions add sweetness. The mozzarella melts into a golden, bubbly topping, and crispy fried shallots give the perfect crunch. It’s savory, comforting, and so flavorful you’ll keep reaching for more.
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I make this for Thanksgiving, Christmas dinners, and family gatherings, where it’s always a big hit with my family and disappears fast. It travels well to potlucks, stays warm in the dish, and works as either a hearty side or main dish. The casserole keeps in the fridge for 3 to 4 days or freezes for up to 2 months and reheats beautifully.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Wild Rice Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This wild rice casserole recipe will fill your kitchen with the aroma of garlic, caramelized onions, and earthy mushrooms.
Rehydrate the Mushrooms
Preheat the oven to 350°F and cover the dried mushrooms with boiling water in a heat-safe bowl. Let them soak for a couple of minutes until they’re soft and pliable.
This rehydration process creates a flavorful mushroom broth that’ll infuse the rice as it bakes. Use a heatproof mixing bowl that can handle boiling water without cracking.
Sauté the Aromatics
Heat a non-stick large skillet over medium-high heat and add the olive oil. Once it’s warm and shimmering, add the minced garlic and diced onion. Cook for 5-7 minutes, stirring occasionally, until the onion turns translucent and starts to caramelize around the edges.
A quality nonstick skillet prevents sticking and makes cleanup easier.
Cook the Mushrooms
Remove the rehydrated mushrooms from the water using a slotted spoon and add them to the skillet with the sautéed onions. Don’t discard that soaking water because you’ll use it later.
Add the diced porcini or button mushrooms and mix everything together. Cook for about 10 minutes, stirring occasionally, until all the mushrooms are soft and the mixture smells earthy and aromatic.
Combine and Season
Transfer the mushroom mixture to a ceramic casserole dish and add the cooked rice along with the reserved mushroom soaking water. I use real wild rice because it has a nuttier flavor and firmer texture than wild rice blends
Mix well so the rice is evenly distributed and coated in the flavorful liquid. If you want to make it creamier, stir in half a cup of sour cream or heavy cream. This option results in a creamier casserole with a velvety texture. Season with salt and pepper to taste.
Bake and Add Cheese
Bake the casserole for 25 minutes. The wild rice mixture will continue absorbing the mushroom-infused liquid as it bakes, becoming tender and flavorful. Your kitchen will smell amazing at this point.
Remove the casserole from the oven and sprinkle the finely shredded mozzarella evenly over the top. Return it to the oven for 10 more minutes, just until the cheese melts and gets bubbly and light golden brown.
Using finely shredded mozzarella instead of pre-shredded helps it melt more smoothly and evenly. A box grater lets you shred your own cheese effortlessly.
Garnish and Serve
Top the finished casserole with finely chopped fresh parsley and fried shallots just before serving. The parsley adds a fresh pop of color, and the shallots provide a crispy contrast to the tender rice and melted cheese.
Finally, serve hot and enjoy!
This casserole travels beautifully to potlucks and holiday gatherings. Keep it warm by wrapping the covered baking dish in several layers of aluminum foil, then placing it in an insulated casserole carrier for transport.
The dish stays warm for about an hour when properly insulated, and you can garnish with the parsley and fried shallots right before serving, so they stay fresh and crispy.
Equipment
Ingredients
- 1 cup dried mushrooms
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 sweet onion diced
- 2 cups porcini or button mushrooms diced
- 2 cups wild rice cooked
- Salt and pepper for seasoning
- 1 cup mozzarella cheese finely shredded
- ¼ cup parsley finely chopped
- ¼ cup fried shallots
Video
Instructions
- Preheat the oven to 350°F (180ºC).
- Cover the dried mushrooms with boiling water and let them soak for a couple of minutes.1 cup dried mushrooms
- Heat a non-stick skillet to medium-high, add the olive oil, and let it get warm. Add the garlic and onion and cook for 5-7 minutes.1 tablespoon olive oil, 2 garlic cloves, 1 sweet onion
- Remove the mushrooms from the water (reserve the water) and add them to the onions. Add the porcini mushrooms as well and mix everything. Cook for about 10 minutes, or until soft.2 cups porcini or button mushrooms
- Transfer the mixture to a casserole dish and add the wild rice and the reserved water from the mushrooms. Mix well. Season with salt and pepper.2 cups wild rice, Salt and pepper
- Bake for 25 minutes.
- Remove from the oven, top with the mozzarella cheese and bake for 10 more minutes, just so the cheese melts and gets bubbly.1 cup mozzarella cheese
- Serve the casserole with fresh parsley and shallots.¼ cup parsley, ¼ cup fried shallots
Notes
Nutrition
How to Store Leftovers
Let the casserole cool to room temperature before storing. Transfer portions to airtight containers and refrigerate for 3 to 4 days. Reheat individual servings in the microwave for 1-2 minutes, or warm the entire dish covered with foil in a 325°F oven for 20-25 minutes.
For freezer storage, portion the cooled casserole into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. The texture stays best when you add a splash of water or vegetable broth before reheating to keep the rice from drying out.
What to Serve With Wild Rice Casserole
It’s hearty enough to be a main dish, but it pairs beautifully with roasted vegetables like Brussels sprouts, green beans, or carrots. I also love serving it alongside a crisp green salad with balsamic vinaigrette to balance the richness of the cheese.
For holiday meals, it works perfectly next to cranberry sauce, roasted butternut squash, and dinner rolls. You can also serve it with steamed broccoli or roasted asparagus for a complete vegetarian dinner that satisfies everyone at the table.
More Easy Recipes for You to Try at Home
If you love this, check out my other favorite casserole recipes.
