Description
A budget-friendly, single-serve comfort food casserole featuring wild rice, dried mushrooms, and a creamy cheese sauce. Designed for quick weeknight dinners with minimal waste and maximum flavor.
Ingredients
- 1/2 cup (75g) Wild Rice Blend
- 1 cup (240ml) Water or Low-Sodium Vegetable Broth
- 1 tablespoon (15g) Unsalted Butter
- 1/2 medium Yellow Onion, diced
- 1/4 cup (15g) Dried Mushrooms (porcini or mix)
- 1/2 cup (120ml) Hot Water (for rehydrating mushrooms)
- 2 cloves Garlic, minced
- 1/2 cup (120ml) Half-and-Half or Heavy Cream
- 1/2 cup (50g) Shredded Cheese (Sharp Cheddar or Gruyère)
- 1/4 cup (30g) Frozen Peas (Optional)
- 1 teaspoon Dried Thyme (Optional)
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt (for rice water)
Instructions
- Prep ingredients: Chop onion, mince garlic, and grate cheese. Soak dried mushrooms in 1/2 cup hot water for 10 minutes, then reserve the liquid.
- Cook rice: Rinse wild rice blend. Combine with 1 cup water or broth and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes (or per package directions) until tender. Drain excess water if necessary.
- Sauté aromatics: While rice cooks, melt butter in a skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Build sauce: Add rehydrated and chopped mushrooms to the skillet. Cook for 3-4 minutes until browned. Pour in the reserved mushroom soaking liquid (or half-and-half/cream) and simmer for 2-3 minutes to reduce slightly.
- Melt cheese: Remove skillet from heat. Stir in shredded cheese until melted and smooth. If too thick, add a splash of water; if too thin, simmer longer.
- Combine and bake: Preheat oven to 375°F (190°C). In an 8-inch baking dish, combine cooked rice and mushroom-cheese sauce. Top with extra cheese if desired.
- Bake: Bake for 15-20 minutes until bubbly and golden on top.
- Serve: Let cool for 5 minutes before serving. Garnish with thyme or black pepper.
Notes
[‘Save the mushroom soaking liquid; it adds intense umami flavor to the sauce.’, ‘Shred your own cheese to avoid anti-caking agents that make the sauce grainy.’, ‘Remove skillet from heat before adding cheese to prevent separation.’, ‘Wild rice can be stubborn; if still hard, add more liquid and cover tightly to cook for another 10 minutes.’, ‘This recipe does not freeze well due to the dairy sauce separating upon thawing.’]
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4
- Sodium: 380
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 48
- Fiber: 4
- Protein: 15
Keywords: single serve recipe, wild rice casserole, mushroom casserole, budget dinner, comfort food, easy weeknight dinner, dairy-free option, gluten-free