Go Back
–+ servings
Wild rice and mushroom casserole in a dish
Print Recipe
No ratings yet

Wild Rice Mushroom Casserole

A rich and creamy entrée or side dish loaded with veggies and spices!
Prep Time20 minutes
Servings: 6

Ingredients

  • 2 tbsp olive oil
  • ½ medium onion finely diced
  • 1 large green or red bell pepper diced
  • ½ lb 1 pkg 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
  • 1½ cup original soymilk
  • 8 oz shredded cheddar cheese or dairy-free cheddar alternative
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cups wild rice cooked to package directions

Instructions

  • Heat oil in skillet on medium heat until hot.
  • Add onion, pepper and mushrooms. Cook, stirring frequently, until vegetables are softened, about 5-6 mins.
  • Add garlic, tomatoes and herbs. Cook and stir until heated through.
  • Transfer to a large 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.
  • 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.