Mushroom and Wild Rice Casserole That Feels Like Fall in a Pan

Hi, I’m Sarah Jansen, a traveler and food blogger, and I have to confess—there’s something magical about fall that always brings me back into the kitchen with renewed creativity. The crisp air, the golden leaves swirling outside, and the irresistible smell of earthy mushrooms and roasting vegetables inspire me to create dishes that feel like a warm hug on a chilly evening. Today, I’m sharing with you one of my ultimate comfort meals: Mushroom and Wild Rice Casserole.

This casserole isn’t just another dinner recipe—it’s a celebration of the season itself. Imagine the deep umami flavor of sautéed mushrooms combined with the nutty chewiness of wild rice, all baked together with a creamy base, herbs, and a subtle crunch on top. It’s cozy, filling, and yet wonderfully wholesome. Whether you’re hosting friends for a fall gathering or just want a meal that makes the house smell amazing, this casserole has all the flavors of autumn tucked neatly in a pan.

Overview of Mushroom and Wild Rice Casserole

Mushroom and Wild Rice Casserole is a dish that embodies autumn in every bite. It brings together the nutty texture of wild rice with the savory richness of fresh mushrooms, enhanced by garlic, onion, herbs, and a light creamy sauce. Unlike many casseroles, this one balances comfort and nutrition beautifully. The wild rice not only provides an earthy bite but also adds valuable fiber and protein, making it both hearty and wholesome.

This casserole is versatile—perfect for a main vegetarian-friendly meal or a flavorful side dish to accompany roasted chicken, turkey, or fish. The mushrooms create an umami depth that feels indulgent, while the herbs (like thyme and sage) evoke the coziness of fall cooking. A golden breadcrumb topping adds that irresistible crunch, contrasting with the creamy interior.

From weeknight dinners to holiday gatherings, this casserole fits right in. It’s make-ahead friendly, reheats beautifully, and truly feels like autumn baked in a pan. If fall flavors had a signature dish, this Mushroom and Wild Rice Casserole would be it.

Ingredients for Mushroom and Wild Rice Casserole

• 1 cup uncooked wild rice blend
• 3 cups low-sodium vegetable or chicken broth
• 2 tablespoons olive oil or butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 16 oz cremini or baby bella mushrooms, sliced
• 1 medium carrot, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• ½ teaspoon dried sage
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 cup milk (or non-dairy milk for vegan option)
• ½ cup heavy cream or coconut cream
• 2 tablespoons all-purpose flour
• ½ cup grated Parmesan (or nutritional yeast for vegan option)
• ½ cup panko breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons butter, melted (for topping)

How To Make Mushroom and Wild Rice Casserole

Making this Mushroom and Wild Rice Casserole is easier than it looks, and the results are nothing short of spectacular. Begin by cooking the wild rice in vegetable or chicken broth. Wild rice takes longer than white or brown rice, but the nutty chew and earthy flavor are worth every minute. While the rice simmers, you’ll work on building the flavor base.

Heat olive oil or butter in a large skillet, then sauté diced onion, garlic, carrot, and celery until fragrant and softened. Next, add the mushrooms—sliced cremini or baby bellas are perfect—and cook until they release their juices and turn golden. Season with thyme, sage, smoked paprika, salt, and pepper for that deep autumn flavor.

To make the creamy sauce, sprinkle flour over the mushroom mixture, stirring well to coat. Slowly pour in milk and cream, whisking until a velvety sauce forms. Stir in a little Parmesan for richness, then fold in the cooked wild rice until everything is evenly combined.

Pour the mixture into a greased casserole dish, smoothing the top. For the finishing touch, combine breadcrumbs with melted butter and parsley, then sprinkle generously over the casserole. Bake until bubbly and golden brown on top. Serve warm, straight from the oven.

Instructions:

1. Preheat the oven: Set your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
2. Cook the wild rice: In a medium saucepan, bring 3 cups of vegetable or chicken broth to a boil. Add the wild rice, reduce heat, and simmer for 40–45 minutes, or until the rice is tender and chewy. Drain any excess liquid.
3. Prepare the vegetables: While the rice cooks, heat 2 tablespoons olive oil or butter in a large skillet over medium heat. Add diced onion, carrot, and celery, cooking for 5–6 minutes until softened. Stir in garlic and cook for another minute.
4. Cook the mushrooms: Add the sliced mushrooms to the skillet. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and turn golden. Season with thyme, sage, smoked paprika, salt, and pepper.
5. Make the sauce: Sprinkle flour over the mushroom mixture, stirring to coat evenly. Gradually whisk in the milk and cream, stirring constantly until the mixture thickens into a creamy sauce (about 5–7 minutes). Stir in Parmesan for added depth.
6. Combine with rice: Add the cooked wild rice into the skillet, mixing everything together until evenly combined. Adjust seasoning if needed.
7. Transfer to casserole dish: Pour the mixture into your prepared baking dish, spreading it evenly.
8. Add the topping: In a small bowl, combine panko breadcrumbs with melted butter and fresh parsley. Sprinkle the mixture evenly over the casserole.
9. Bake: Place the dish in the preheated oven and bake uncovered for 25–30 minutes, until the casserole is bubbling and the top is golden brown.
10. Serve: Let it rest for 5 minutes before serving. Garnish with additional parsley if desired.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes

Nutrition Information (per serving, approx. 6 servings)

• Calories: 340
• Protein: 12g
• Carbohydrates: 45g
• Fat: 14g
• Fiber: 6g
• Sugar: 5g
• Sodium: 460mg

Serving of Mushroom and Wild Rice Casserole

This Mushroom and Wild Rice Casserole is best served hot and fresh from the oven, its golden topping crackling under the spoon as you scoop out hearty portions. It makes a wholesome vegetarian main course, paired beautifully with a side of roasted seasonal vegetables or a crisp autumn salad. Alternatively, it works as a luxurious side dish alongside roasted chicken, turkey, or even salmon for a full, balanced meal.

The casserole holds its warmth well, making it a wonderful choice for cozy family dinners, potlucks, or holiday gatherings. Each serving delivers a delightful contrast of textures: chewy wild rice, silky mushrooms, and a crisp breadcrumb topping. For a touch of brightness, serve with lemon wedges or garnish with extra fresh parsley.

Leftovers reheat beautifully the next day, and the flavors deepen overnight, making this dish just as delicious for lunch as it is for dinner. Whether shared at the table with loved ones or enjoyed in solitude with a good book, this casserole is pure autumn comfort.

Pro Tips & Variations

• Add protein: Stir in shredded rotisserie chicken or cooked sausage for a heartier dish.
• Make it vegan: Swap cream for coconut cream, Parmesan for nutritional yeast, and use olive oil.
• Go nutty: Add toasted walnuts or pecans to the topping for crunch.
• Cheese lovers: Mix Gruyère or Fontina into the sauce for richer flavor.
• Make ahead: Assemble the casserole a day in advance and bake before serving.

Final Thoughts

If fall could be captured in a single dish, this Mushroom and Wild Rice Casserole would be it. The earthy mushrooms, nutty rice, fragrant herbs, and creamy sauce come together in harmony, creating a dish that’s equal parts comforting and nourishing.

Whether you serve it at a festive autumn gathering or enjoy it on a quiet weeknight, this casserole celebrates the season’s bounty in every bite. For me, as a traveler and food blogger, it feels like coming home—the warmth, the aroma, and the simple joy of sharing good food.

So light a candle, grab a spoon, and let this casserole remind you of everything we love about fall.