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off white plate with brown rim and brown speckles with a scoop of mushroom wild rice casserole and antique fork next to a flour sack cloth on a wooden surface

Mushroom and Wild Rice Casserole

A meatless, satisfying casserole with wild and long grain rice, creamy white wine and parmesan sauce, cremini mushrooms, and crunchy, buttery cracker topping. Cozy up to this casserole!
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4 servings


  • 1/2 cup wild rice measured uncooked (cooked according to package directions)
  • 1 cup long grain rice measured uncooked (cooked according to package directions)
  • 2 cups cremini mushrooms dirt rubbed off with a dry towel, don't rinse
  • 3 tbsp butter
  • 1 medium shallot minced
  • 3 cloves garlic minced
  • 1 cup dry white wine
  • 1 1/2 cups chicken stock can substitute vegetable stock
  • 3/4 cups heavy cream
  • 1 cup shredded parmesan cheese
  • salt and black pepper to taste

Buttery Cracker Topping

  • 3 tbsp butter melted
  • 1 cup crushed cracker crumbs


  • Measure 1/2 cup of uncooked wild rice, and 1 cup white rice and cook in separate pots, according to package directions for time and liquid ratio.
  • Preheat oven to 450 degrees.
  • In a skillet, heat 3 tablespoons butter and saute cleaned mushrooms, shallot, and garlic until mushrooms begin to brown and crisp slightly.
  • Add the wine to deglaze the skillet, followed by the stock, and simmer on medium high heat for 5 minutes. Liquid will reduce slightly.
  • Reduce heat to low, add heavy cream, parmesan cheese, and salt and pepper to taste. Stir to combine and melt cheese completely.
  • In a small dish, add crushed cracker crumbs and 3 tablespoons melted butter, toss to coat.

Assemble the Casserole Layers

  • Toss the cooked rices together to evenly combine.
  • In a 9x9 square baking dish, "grease" the bottom of the dish with a spoon full of the creamy mushroom sauce. This will prevent the rice from sticking as it bakes.
  • Layer the bottom of the dish with the mixed, cooked rices.
  • Top evenly with the creamy wine and mushroom sauce.
  • Sprinkle with the butter cracker crumbs.
  • Bake at 400 degrees for 10 minutes until the crumb topping becomes golden crispy and the edges bubble and begin to brown.
  • Serve in big scoopfuls, taking care that the crumbs remain on top, over the creamy mushrooms, over the rice.
  • Dig in!