Go Back
Mushroom Beef Wild Rice Casserole
Andre Lewis

Mushroom Beef Wild Rice Casserole

Wild-rice blend brings chew and nutty flavor to a mushroom-heavy ground beef casserole. The rice cooks before assembly because true wild rice and white rice absorb at different rates. A light thyme cream sauce binds the grains without turning them into the familiar canned-soup version.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 4 cups cooked wild-rice blend
  • 2 tablespoons vegetable oil divided
  • 1 pound 85% lean ground beef
  • 1 pound cremini mushrooms sliced
  • 1 medium onion diced
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded Swiss cheese

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown mushrooms in 1 tablespoon oil in two batches and set aside.
  2. Add remaining oil, beef and onion and cook until browned; drain. Stir in flour for 1 minute.
  3. Add broth, milk, thyme, salt and pepper and simmer until lightly thickened.
  4. Fold in wild rice, mushrooms and 1 cup Swiss. Spread in the dish and top with remaining cheese.
  5. Bake for 30 to 35 minutes until bubbling. Rest 10 minutes.