mushroom + wild rice casserole
The snow is falling gently outside. I’m sitting on my couch in the same position I’ve been in for the last 48 hours — nestled in a blanket and a heap of tissues with my cat curled up next to me. I’m fairly certain my husband is getting tired of hearing me clear my throat and blow my nose every five seconds, but he doesn’t show it. Instead, he willingly goes out to run errands for me, heats up my tea and lets me use his lap as a footrest while we watch movies together (side note: “Argo” is fantastic. Watch it).
At one point, I’m also fairly certain that I might suffocate beneath this mountain of wadded-up tissues, so I lug myself off the couch and into — where else? — the kitchen. If I’m going to be cooped up for the next couple of days to recover from whatever amalgamation of illnesses this is (survey says it’s a nasty bout of the cold plus the beginnings of spring allergies. Fun times for Stephanie), I might as well make myself useful (second side note: I am not good at being sick and resting all day. I can’t do it. It makes me antsy).
I’m in serious need of comfort food and because a) the snow is piling up on the streets and b) I sort of look like death warmed over, I am limited to whatever lurks within my cupboards. So I paw through the boxes and the cans and peruse the refrigerator shelves until I decide that indeed, a casserole must be made and it must be filling and yummy and topped with cheese — as is per my usual standards for most anything I eat.
Of course, the cough kicks in and the couch beckons, but my tummy continues to rumble so I know I need to make something, but something that won’t cause me to spend too much time vertical. I cook the rice, saute the mushrooms and onions in a few tosses and stir everything together with a creamy mushroom cooking sauce from Progresso. A sprinkle of Gruyere cheese on top (I can’t get enough of it) and into the oven it goes to bake up into something warm and hearty and utterly delicious.
Once the cheese bubbles and my apartment smells like magic, I know it’s ready. I pull the casserole out from the oven, scoop a heap into my bowl and into that of my Footrest’s and resume my recovery couch-side.
One bite of this comfort food, and I’m already feeling better.
Creamy Mushroom and Wild Rice Casserole
A Girl Versus Dough original (loosely inspired by Heidi Swanson’s recipe in Super Natural Every Day)
Yields: 6 servings
8 ounces sliced mushrooms
1 large yellow onion, chopped
3 cups cooked wild rice
1 can (18 ounces) Progresso Recipe Starters creamy portabella mushroom cooking sauce
1/2 cup shredded Gruyere cheese
Heat oven to 350 degrees F. Lightly grease a medium or large casserole baking dish and set aside.
Heat a large skillet over medium-high heat. Add just enough oil to coat bottom of pan, about a tablespoon; add mushrooms and season with salt and pepper. Cook mushrooms until tender and liquid evaporates, about 5 minutes. Add chopped onion and cook until translucent, another 3-4 minutes.
Remove from heat; stir in cooked rice and cooking sauce and pour into prepared baking dish. Top with cheese. Cover with foil and bake 30 minutes; remove foil and bake another 20 minutes until filling is bubbly and cheese is browned.
Disclosure: I received compensation from Progresso for recipe development purposes. All opinions are my own.
This post contains affiliate links.
This looks absolutely fabulous!
Looks amazing. I love a good casserole, especially when not feeling well. Hope you’re resting… even though it’s hard!
Katrina — Thank you, dear! 🙂
SnoWhite — Thank you! I am feeling better, thankfully… and I think this casserole had something to do with it. 🙂
How yummy and comforting this looks!!! Mushrooms, wild rice with cheese on top…divine!!! Hope you are much better! xoxo
Looks tasty! I’m convinced that cheese has the power to make any day better.
I’m on my way!! 🙂
I love a good casserole!
Oh I am sorry you are feeling ill! But i think kitchen therapy is going to make it all better or at least make a bit more bearable. Could any starch or rice type be used here?
Robyn — Thank you, and I am! 🙂
Anne — Oh yes, AGREED. 🙂 Thanks for the comment!
Claire — See you soon! 😉
Meagan — Me too! It’s amazing how something so simple can be so comforting and delicious.
Belinda — I think so! Depending on what starch you use, you might want to undercook it a bit so it doesn’t get mushy while baking in the oven (like if you use pasta, cook it al dente). Thanks for the well wishes!
I remember making this years ago and it was scrumptious. Now I just need wild rice. Watching movies doesn’t sound bad….But feel better!
So sorry you’re not feeling well! But I’m so impressed you pulled this together… it looks SO good! I have been wondering about those recipe starters, so I’m glad to see them in a recipe! I’m definitely going to try this – maybe add chicken to for the husband!
OMG Stephanie, I want this in my face! I love mushrooms, and the combo with wild rice sounds amazing!
Poor you… I hate being sick during Winter… I hope you are feeling better soon! This rice casserole looks so super comforting! Pinning!
Abbe — It’s true: Sitting around watching movies all day? Can’t complain. 🙂 Thanks for the comment!
Little Kitchie — Mmm, chicken would be a great addition! Thanks for the well wishes! 🙂
Anna — Thank you! Pretty excited for this winter to be done. 🙂
There is something about a huge bowl of comfort food that ailes sickness. Feel better!
Oh I love mushrooms, this looks so comforting!
Nicole — So true. 🙂 Thank you, friend!
Laura — Me. Too. 🙂 Thanks, dear!
Heather — And you can HAVE this in your face! 🙂 Thanks, friend!
I hope you start feeling better! this casserole looks like the best medicine!
a farmer in the dell — Thank you dear! It really did help 🙂
This sounds so phenomenal! What a delicious, comforting meal. Definitely making this. Pinned!
Really love the use of wild rice here – it’s so chewy and interesting… and why is it hard to find adjectives which make the great qualities of wild rice sound in any way appetising? & a great choice for a casserole, they’ll hold up against the ohmygod gruyere cheeeeese mmm.
Rachel — Thanks for the pin, love! 🙂
Rebecca — Lol, YES. I love it. 🙂 Thanks for the comment!
Mmmmm….I need this casserole in my life! I hope you’re feeling better. There is nothing worse than having a one on one relationship with a box of tissues!
Lauren — I agree! Thankfully I broke up with the tissue box yesterday. 🙂 Thanks for the comment!
This looks yummy!! I hope you feel better soon. 🙂
Bernadette — Thank you, dear!
Melted cheeeeeeeeeeeeeese! I love anything that comes in casserole form and mushrooms with wild rice has been one of my favorite meals since I was a kid! Love this casserole..there’s still a lot of winter/spring left to make cozy casseroles like this!
This looks to die for! Great photography:)
Allergies on top of a cold?!? That pretty much does sound like the worst. I’m glad you found some serious comfort food to cure what ails you! This is some creamy heavenly stuff.
Julia — Totally enough time left! Though hopefully not too much 😉
Sunnie — Thank you, dear!
Joanne — Gah, I know. It was kind of the worst. But I’m (mostly) better now and this casserole certainly helped! Thanks!
This is my idea of heaven, really want to make it now! Delicious!
Jill — Thank you! 🙂
This sounds like a perfect casserole to eat in order to ward off all of the sickness that is going around right now! I love wild rice and I love all the cheesiness!
Jessica — Thank you! I know what you mean with all the illnesses… this definitely helped me with my cold, at least! 😉
Wow, this looks delicious! I love mushrooms! Will have to try this recipe. Thank you for sharing!
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I too have come down with some dreaded lurgy and am In desperate need of a hearty bowl of this casserole! I hope you feel better soon 🙂
Recipe looks wonderful. However, in the UK I cannot get hold of the cooking sauce you mention. Can you tell me what sauce to make myself instead, please? Is it a basic bechamel sauce?
Satu — I would suggest substituting an equal amount of cream of mushroom soup for the recipe starter in this recipe. It should give you a very similar flavor. Hope that helps!
Thank you very much, Stephanie. Cream of mushroom soup we have aplenty!
I made this recipe and wrote about it here. My daughter who isnt a fan of mushrooms liked it. High praise indeed. I couldnt find the right kind of soup so I had to make a switch, wouldn’t you know it, last week I found the soup starters. Why they were in the gravy section and not the soup section I will never understand! Thanks so much for the recipe!
mrsblocko — So glad to hear you and your family enjoyed the recipe! And yeah, those darn recipe starters are hard to find in the grocery story — you never know where they’ll put them. 🙂
Now that Progresso is no longer making the sauce shown in this recipe what are you using to substitute? I was so excited to make this and went to three stores looking for the sauce to find out they discontinued it. 🙁
Julie — Progresso is still making the sauce (in fact, I just made a recipe for the brand the other day, to be posted soon!), it just comes in packets now instead of cans. If you go here: http://www.generalmills.com/ProductLocator.aspx you can search for where the sauces are near you!
And if all else fails, I’ve used cream of mushroom soup in its place. 🙂
Have you ever made this earlier in the day, refrigerated and baked later? Was wondering if it affected rice consistency or bake time?
Amy — I have not done that before, but I expect it would work! It would affect bake time, though, because you’re putting it in the oven cold, so I’d add at least 10-15 minutes to the bake time. I also wouldn’t sprinkle the cheese on top until just before you put it in the oven, so it doesn’t get soggy in the fridge. Hope that helps!
Could you use cream of mushroom soup instead of the can if mushroom starter?
Karen — I haven’t done that but I’m sure you could — just be sure the ounces are equivalent.
Can I use cream of mushroom soup instead of the cooking sauce can’t find it in our stores Recipe sound delish
Can I use cream of mushroom soup in stores of the cooking sauce can find it in our stores Recipe sound delish can’t wait to try it
Annie — I haven’t made it with that, but I think it would work!
It’s pronounced hot dish, you heathen.
Making this for dinner tonight. I added celery, garlic (3 cloves) zuccini, and bell pepper to the sauteed mushrooms with fresh basil, thyme, and Italian seasoning. I added a can of mushroom soup to the cooked veggies and a little bit of veggie powder. Will bake this with the wild rice and top with cheese. Can’t wait to try it the mixture smells amazing.
Kan, that sounds so perfect! I hope you enjoyed!
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Do you measure three cups wild rice raw, and then cook it?
Or is it three cups of cooked wild rice. The instructions read like the latter. But the photo (how big the casserole is) looks like the former. HELP!
Elz, it’s 3 cups COOKED. So use 3 cups already cooked wild rice! Hope that helps!
This is an old recipe but I really want to make it… no one carries the progressio recipe starter anywhere … even amazon …
thoughts anyone ???
Angie, You can use cream of mushroom soup in its place! Just be sure to use the same amount (18 oz) and if it’s condensed soup, thin it out with water or milk as if you were making the soup before using. Hope that helps!