10.5ouncesCampbell's® Cream of Mushroom Soup(1 can)
1/2cupvegetable broth
1/2cupheavy cream
1/3cupMozzarella cheeseshredded
3/4cupParmesan cheeseshredded
Instructions
Preheat oven to 350 degrees F. Spray the inside of a 3-quart casserole dish with cooking spray; set aside.
Heat olive oil in a large skillet set over medium-low heat. Add onion and saute 4 to 5 minutes, or until onion is soft and translucent.
Add sliced mushrooms, cooking for 6 to 8 minutes, or until the mushrooms are soft. Stir in garlic, thyme, and rosemary, salt, and pepper; cook for 1 minute.
Remove skillet from heat and stir in the cooked wild rice, soup, broth, and heavy cream. Stir until well combined. Lastly, add shredded Mozzarella cheese, stirring to incorporate.
Transfer mixture to prepared baking dish and cover with foil. Bake for 20 to 30 minutes or until bubbling.
Remove the casserole, remove the foil, and preheat broiler to high heat.
Sprinkle with shredded Parmesan cheese. Broil uncovered on the top rack 2 to 5 minutes until the cheese is melted and golden. Garnish with fresh herbs, if desired.
Notes
Store leftovers in the refrigerator for up to 3 days.