Cheesy Mushroom and Wild Rice Casserole Recipe
Serve this cheesy mushroom and wild rice casserole as a cozy vegetarian main, or enjoy as a side dish. It’s perfect for the holidays! Creamy wild and brown rice, sautéed wild mushrooms, a melty gruyere topping and packed with tons of wintery flavors like sage and thyme!
This cheesy mushroom and wild rice casserole is the ultimate in winter comfort food. With a combination of nutty wild and brown rice for a variety of texture, sautéed wild mushrooms, and cheesy filling made with cottage cheese and yogurt, this is one of those dishes that will make you do a happy dance when it comes out of your oven on a cold winter day.
How to Serve This Cheesy Mushroom and Wild Rice Casserole
This mushroom and wild rice casserole is one of those dishes you could serve as a main or a side dish. When we make this, we often serve it with a simple side salad of mixed greens with balsamic vinaigrette, toasted walnuts, croutons, and shaved parmesan.
It also makes a tasty side, especially at holiday gatherings. I love to have it with crispy skin whole-roasted chicken and the same side salad I described above.
Cheesy Mushroom and Wild Rice Casserole Recipe
Feel free to make this wild rice casserole recipe with different vegetables, like roasted cauliflower or broccoli or sauteed greens, like kale or spinach. You can also use different cheeses. Swiss and emmentaler are both very similar to gruyere, or you could use sharp cheddar, edam or gouda.
You can also use different grains in this recipe. I like having a combination of brown and wild rice, which gives it a nice texture, but you can do all one or the other. Farro, barley or quinoa would all work well in this recipe too!
This cheesy mushroom and wild rice casserole recipe, images and text have been updated to give you the best possible content!
Cheesy Mushroom and Wild Rice Casserole Recipe
Adapted from Super Natural Every Day
Ingredients
1 tablespoon olive oil
1 large onion, diced
3 garlic cloves, minced
16 ounces mixed mushrooms, cleaned and chopped
1 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 1/2 cups cooked wild rice, at room temperature
1 1/2 cups cooked brown rice, at room temperature
2 eggs
1 cup full fat or 2% cottage cheese
1/2 cup full fat or 2% plain yogurt
1 cup shredded gruyere cheese
Instructions
Preheat oven to 350 degrees. Spray a large baking dish with olive oil and set aside.
Heat olive oil in a large skillet. Add onion and and a pinch of salt. Saute until translucent about 5 minutes. Add mushrooms, garlic, salt and black pepper, and saute until mushrooms are tender, golden and have released their liquid, about 5-7 minutes. Add sage and thyme and cook 1 minute more.
Remove mushrooms to a large bowl, and stir rice into the mushroom mixture.
In a medium bowl, whisk together eggs, cottage cheese, yogurt and thyme. Pour into mushroom-rice mixture and stir to combine. Pour mixture into the baking dish. Sprinkle the top with cheese. Cover with foil or a lid and bake for 30 minutes. Remove foil/lid and bake for an additional 20 minutes until golden.
If you like this mushroom and wild rice casserole recipe, you might also like:
Sausage and Hash Brown Casserole with Kale
Vegetarian Greek Rice Casserole
Pasta Casserole with Kale, Feta and Olives
