Wild Rice and Mushroom Casserole
This delicious casserole is the perfect side dish!
Servings: 8 servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion freshly chopped
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon fresh rosemary chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 3 cups cooked wild rice blend
- 10.5 ounces Campbell's® Cream of Mushroom Soup (1 can)
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/3 cup Mozzarella cheese shredded
- 3/4 cup Parmesan cheese shredded
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.
Nutrition
Calories: 216kcal | Carbohydrates: 19g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 657mg | Potassium: 247mg | Fiber: 2g | Sugar: 2g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 1mg