Wild Rice and Mushroom Casserole Freezer Friendly

Ingredients

• 1 cup wild rice, rinsed
• 3 cups chicken broth
• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 16 ounces cremini mushrooms, sliced
• 8 ounces button mushrooms, sliced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup sour cream
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper, freshly ground
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 3/4 cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   In a 6-quart saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and most of the liquid is absorbed, 45 to 50 minutes.

   45:00 · Simmer wild rice
2. 2

   While the rice cooks, melt the butter in a 9-inch skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook onion
3. 3

   Add the cremini and button mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and it evaporates, 10 to 12 minutes.

   10:00 · Cook mushrooms
4. 4

   Stir in the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Sprinkle the flour over the mushroom mixture and stir constantly to coat, cooking for 1 minute to remove the raw flour taste.

   1:00 · Cook flour
6. 6

   Gradually whisk in the milk, scraping up any browned bits from the bottom of the skillet. Cook, stirring, until the mixture thickens slightly, about 4 minutes.

   4:00 · Thicken sauce
7. 7

   Remove the skillet from heat and stir in the sour cream, thyme, salt, and pepper until smooth.

8. 8

   Preheat the oven to 350°F. Butter a 9x13-inch baking dish.

9. 9

   In a large bowl, combine the cooked wild rice, mushroom sauce, and Gruyère cheese. Mix well and spread evenly into the prepared baking dish.

10. 10

    In a small bowl, toss the panko breadcrumbs with the Parmesan cheese, then sprinkle evenly over the casserole.

11. 11

    Bake uncovered until the top is golden brown and the casserole is bubbling at the edges, 30 to 35 minutes.

    30:00 · Bake casserole
12. 12

    Let the casserole rest for 10 minutes, then sprinkle with fresh parsley before serving. To freeze, cool completely, cover tightly, and freeze unbaked or baked for up to 3 months; thaw overnight in the refrigerator before baking as directed, adding 15 minutes to the bake time if starting cold.

    10:00 · Rest before serving