After a month-long hiatus, I’m finally resurfacing with this wild rice casserole recipe. April was a bit of a blur with birthdays, a trip to Tennessee, and some home projects. I’ve really missed giving the blog some attention and I have a lot of new recipes to share in the upcoming weeks. For starters, this casserole comes from a new cookbook I recently purchased, Super Natural Every Day by Heidi Swanson. It’s not really a typical, canned soup type of casserole that we are all used to. It’s made with simple kitchen staples and topped with a nutty Gruyere cheese. It makes a great side or main dish and it tastes great reheated the next day.
The original recipe called for cremini mushrooms, but I just used the white cap mushrooms I had on hand and the dish was still scrumptious. This is a very adaptable recipe and it can be made ahead of time and popped in the oven whenever you are ready for some grub.
Wild Rice Casserole
Yield: 6 servings
- 2 large eggs
- 1 cup cottage cheese
- 1/2 cup sour cream
- 1 teaspoon Dijon-style mustard
- 1 tablespoon olive oil
- 8 ounces fresh cremini mushrooms (I used white cap)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups cooked wild rice (or brown rice)
- 1/3 cup Gruyere (or swiss) cheese
- 1/2 teaspoon Salt
- 1 teaspoon chopped fresh thyme, optional
1. Preheat oven to 350 degrees. Grease (with butter or oil) a 9×13 inch or 10 inch round baking dish.
2. Whisk together the eggs, cottage cheese, sour cream, mustard, and salt in a large bowl. Set aside.
3. Heat the olive oil and a pinch of salt in a large saucepan over high heat. Add in the mushrooms and stir to coat with oil. Allow the mushrooms to cook, without stirring further for about 5 minutes. Then, continue to stir and coo until the mushrooms are browned. Add in the onions and cook until translucent, for about 2-3 more minutes. Stir in the garlic and cook for an additional 1 minute. Next, add in the cooked rice and stir until evenly mixed in.
4. Remove the pan from heat and add the rice mixture to the cottage cheese mixture. Pour into the baking dish and top with the gruyere cheese. Cover with aluminum foil.
5. Bake for 30 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the cheese is browned and the casserole is hot throughout. Serve sprinkled with fresh thyme, if desired.