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Wild Rice Mushroom Casserole1Wild Rice Mushroom Casserole

Mushroom and Wild Rice Casserole – #glutenfree

Course Side Dish
Cuisine American
Keyword wild rice mushroom casserole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 278kcal
Author Cindy Gordon (Vegetarian Mamma)


  • 2 cups cooked wild rice follow package directions
  • 1/4 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.
  • ENJOY!


  • 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. 


Calories: 278kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 748mg | Potassium: 307mg | Fiber: 3g | Sugar: 4g | Vitamin A: 353IU | Vitamin C: 6mg | Calcium: 273mg | Iron: 1mg