Wild Rice Mushroom Casserole

For a side dish casserole to serve at holidays or large family gatherings, try this easy white and wild rice hot dish with mushrooms and Parmesan cheese.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 300 Calories

Ingredients

• 2 teaspoons salt
• ¼ teaspoon ground black pepper
• 6 tablespoons butter, divided
• 3 cups chicken broth
• ¾ cup uncooked white rice
• 1 ½ cups heavy cream
• ½ cup slivered almonds
• 1 pound sliced fresh mushrooms
• 1 cup uncooked wild rice
• ½ medium onion, chopped
• ½ cup freshly grated Parmesan cheese, divided

Recipe Instructions

Step 1

Cover wild rice with boiling water and soak for 1 hour. Drain.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Step 3

Melt 1 tablespoon butter in a large skillet over medium heat; stir in mushrooms and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

Step 4

Combine soaked wild rice and uncooked white rice in a bowl. Add mushroom-onion mixture and 1/4 cup Parmesan cheese. Add chicken broth, cream, almonds, salt, and pepper; stir to combine. Transfer to the prepared baking dish and cover with foil.

Step 5

Bake in the preheated oven for 1 1/2 hours. Remove foil, dot with remaining butter, and sprinkle with Parmesan cheese.

Step 6

Increase the oven temperature to 425 degrees F (220 degrees C).

Step 7

Bake casserole until cheese and butter have melted, about 5 more minutes.