Description
A comforting Wild Rice and Vegetable Casserole featuring sautéed mixed vegetables, a creamy savory sauce, and topped with crispy fried onions, baked to golden perfection for a hearty and flavorful meal.
Ingredients
Vegetable and Sauté Base
- 4 Tbsp butter
- 1 onion, finely diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, diced
- 8 oz button mushrooms, washed and chopped
- 1/2 tsp salt
- Freshly cracked pepper, to taste
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
Sauce and Casserole
- 4 Tbsp flour
- 1 cup vegetable broth
- 1 cup whole milk
- Salt, to taste
- 4 cups cooked wild rice blend
- 3 oz fried onions
Instructions
- Prepare vegetables: Preheat the oven to 350ºF. Finely dice the onion and mince the garlic. In a large pot, melt butter over medium heat, then add the onions and garlic, sautéing until the onions are soft and transparent.
- Add carrots and celery: Slice carrots and dice celery, then add them to the pot. Continue sautéing the mixture to slightly soften the vegetables.
- Sauté mushrooms and season: Wash and chop mushrooms, then add to the pot along with salt, freshly cracked pepper, thyme, and sage. Sauté until the mushrooms turn brown and wilt completely.
- Create roux with flour: Sprinkle flour into the pot and stir constantly for 2-3 minutes until the flour coats the bottom of the pot and turns a light golden color.
- Add broth and thicken sauce: Whisk in vegetable broth, scraping the bottom of the pot to dissolve all flour lumps. Allow the sauce to thicken quickly.
- Incorporate milk and season: Whisk in the whole milk and bring the sauce up to a simmer. Once simmering, turn off the heat, taste, and adjust salt and pepper to ensure a slightly salty flavor to compensate for dilution when rice is added.
- Combine rice and transfer: Stir the cooked wild rice blend into the sauce and vegetables, mixing thoroughly. Transfer the mixture to a 2 to 3 quart casserole dish.
- Top and bake: Evenly sprinkle the fried onions over the top of the casserole. Bake in the preheated 350ºF oven for 25-30 minutes, or until the sauce bubbles around the edges and the fried onions achieve a deep golden brown color.
- Serve: Remove from oven and serve hot for a satisfying meal.
Notes
- Ensure the sauce is slightly saltier than usual before adding rice to maintain flavor balance after baking.
- Use cooked wild rice blend to save time; uncooked would require significantly longer cooking.
- Fried onions give a crispy, flavorful topping – substitute with bread crumbs if desired but frying adds authentic texture.
- This casserole pairs well with a fresh green salad or steamed vegetables for a complete meal.
- Can be made vegetarian by ensuring the vegetable broth is vegetarian-friendly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
