Wild Rice Mushroom Casserole is a hearty side dish that will compliment any meal. This earthy mushroom dish is filling and tasty!
This is a yummy recipe that my husband would often make before we were married. It was in the local newspaper one day. A lady named Sophia Wilkins from Grove City submitted the recipe. We have adapted it for our family! It is a great dish!
Let’s have a moment of honesty here. I recently retook the pictures, however I have lots of splatters on the casserole dish.
THIS is real life. I struggled with posting the pictures, but honestly that is real life. Real life isn’t pouring the dish into a clean dish and wiping up any smudges. Right?
So today, you get a glimpse into my real (and sometimes messy) life! See below for even more splatters!
Honestly, this recipe is hearty enough to be used as a main dish but we use it as a side dish. This Wild Rice Mushroom Casserole compliments most any dish you put on your table!
Want to WOW your guests at your next holiday dinner? THIS dish is tasty!
I am thinking you are probably getting pretty hungry now, aren’t you? Oh, if you are dairy-free, simply sub in your favorite dairy-free cheese to make it DF for you!
Wondering about the rice? I get mine from Amazon (affiliate link), Kroger or Whole Foods!
- 2 cups cooked wild rice (follow package directions)
- ¼ cup olive oil
- 1 c onion, diced
- 2 c mushrooms, quartered
- 1 can 8 oz of diced tomatoes
- 1 cup of pitted black olives
- 1 cup of cheese (dairy or dairy free)
- Heat oil in skillet.
- Saute onion until tender.
- Add in mushrooms, tomatoes and olives.
- Stir in cooked rice and gently fold in cheese.
- Spray a casserole dish with oil. Pour mixture into dish
- Bake uncovered at 375 degrees F for 30 minutes.
Looking for other allergy-friendly recipes? All our recipes are nut-free and gluten-free. We also have vegan recipes too!
Do you love Wild Rice Mushroom Casserole? What other ingredients would you add into this casserole? Leave me a comment telling me.