Wild Rice Mushroom Casserole

Wild Rice Mushroom Casserole

From Sherry L.

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Total Time
20 min
+ slow cooking

See the nutritional information

Wild Rice Mushroom Casserole


  • 2 Tbsp olive oil
  • 1/2 medium onion, finely diced
  • 1 large green or red pepper, diced
  • 1/2 lb (1 package) mushrooms, thinly sliced
  • 2 cloves garlic, minced
  • 1 (14-oz) can diced tomatoes, drained
  • 2 tsp oregano
  • 1 tsp paprika
  • 2 Tbsp margarine (or butter)
  • 2 Tbsp flour
  • 1 1/2 cups Silk Original soymilk
  • 8 oz soy cheddar cheese (or regular)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cups wild rice cooked to package directions OR 1 cup wild rice and 1 cup white rice uncooked with 1 1/2 cups water

Dish up your review

  • Wild Rice Mushroom Casserole

    1 review


    I made this recipe except I didn't cook it in the slow cooker. I didn't read the recipe through before I started making it. What a surprise when I got to the end! We ate it the way it was and it was very tasty. Next time I will try the slow cooker method and see what the difference is. I made this as a main vegetarian dish (except I used real cheese and butter) and it was very hearty. I used 1 and 1/2 cups brown rice and 1/2 cup wild rice and it had a great nutty texture. My husband really liked it. I'd make it again.
  • Wild Rice Mushroom Casserole

    1 review

    Not Thrilled!

    I feel this recipe has way to much oregano taking away the flavor of the mushrooms. Not sure why the tomatoes are in there either. I believe I could come up with a much better recipe. Won't make again.

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Wild Rice Mushroom Casserole


  • Heat oil in skillet on medium heat until hot.
  • Add onion, pepper and mushrooms. Cook, stirring frequently, until vegetables are softened, about 5 to 6 minutes.
  • Add garlic, tomatoes and herbs. Cook and stir until heated through.
  • Transfer to a large mixing bowl.
  • In the skillet, melt margarine (or butter) and whisk in flour until smooth. Whisk in milk and bring to a low boil, stirring all the while, until mixture thickens.
  • Whisk in cheese and stir to make a rich, velvety sauce. Stir in salt and pepper.
  • Combine cooked rice with vegetables and fold in cheese.
  • Pour into slow cooker, cover and cook on low for 4-6 hours or high for 2-3 hours.