Wild Rice Mushroom Casserole is a hearty side dish that will complement 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!
Ingredients For This Wild Rice And Mushroom Casserole
- Wild Rice – You want to cook the rice ahead of time to make this casserole speedier to throw together.
- Olive Oil – You will saute the onions in olive oil
- Onion – Dice them and saute them before adding the rest of the mixture.
- Mushrooms – Quarter and saute these. You can use white mushrooms or baby portabella mushrooms
- Diced Tomatoes – The diced tomatoes will add lots of flavor and moisture to the casserole.
- Olives – I used black olives, but green olives would also work.
- Cheese – A shredded cheese like cheddar or mozzarella. Or you can also use a dairy free cheese if you need to.
Mushrooms are fungi! So they are in a space all their own, set apart from plants and animals. The body of a mushroom stores nutrients. Mushrooms are nutritious. They are a good source of B vitamins. It is said that they rank the highest among vegetables when it comes to protein.
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!
Easy peasy! Wondering about the rice? I get mine from Amazon (affiliate link), Kroger or Whole Foods!
How To Make This Wild Rice Mushroom Casserole
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.
Can I Freeze This Wild Rice Mushroom Casserole?
You definitely can! Just assemble the casserole and then refrigerate up to a week or freeze up to 6 months.
More Mushroom Recipes
- Mushroom Alfredo Penne
- Creamy Mushroom Rice Soup -perfect for any time of the year!
- Mushroom Spaghetti Squash
- Gluten Free Mushroom Manicotti
- Stuffed Mushroom Caps
Mushroom and Wild Rice Casserole – #glutenfree
- 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.
- Make this casserole easier and make the rice ahead of time.
- Make ahead and freeze: Just assemble the casserole and then refrigerate up to a week or freeze up to 6 months.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.
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.