Mushroom Kale Wild Rice Casserole

Mushroom Kale Wild Rice Casserole |

I’ve been feeling a bit out of touch with the world, lately. It’s very unlike me to not keep up with the news, but lately when Derek asks me to brief him on world happenings (as is our usual way of BOTH being up on the news), I have nothing to report! Clearly the world is not devoid of news… I’ve just been skimming past news articles without absorbing information lately.

Mushroom Kale Wild Rice Casserole |

Yesterday, I decided that it needs to change! After reading the Economist thoroughly through college, and the New York Times up until last year, I’m jumping back into the “I read the newspaper” world. I went back to the New York Times, and signed up yesterday! Woohoo! I plan to be much more informed from here on out — as I like it, and is probably the responsible thing for me to do. I’m still partially struggling with the time aspect: I know I could spend all day pouring through the nytimes website, reading article after blog after editorial, but there is this thing called LIFE. and WORK. I think that’s the reason, perhaps, I cancelled my subscription last year to begin with. Here’s to managing our time responsibly, right? Right!

Mushroom Kale Wild Rice Casserole |

This casserole made me feel really responsible, too. Weird segue? Roll with it. Maybe it’s just the word “casserole” that throws me off — it seems like something from the 1960’s that maybe has little to no flavor. Or definitely a can of cream of mushroom soup. I’m pretty much wholeheartedly against cream of ANYTHING soup, especially from a can. All this to say, I was really skeptical of thing casserole… was it even going to taste good??

Mushroom Kale Wild Rice Casserole |

I was pleasantly surprised to find that it tasted AMAZING. No joke, I was blown away by the flavor here. With the caramelized onions and mushrooms, then the flavors from the stock, mixed with all these other goodies (gruyere and crushed red pepper!), it was impossible to stop eating. I even got Derek to eat it, more than once, and he REALLY doesn’t like mushrooms (or so he claims). WIN. Next up: coconut. {ha! like that will every happen.}

Mushroom Kale Wild Rice Casserole |

Mushroom Kale Wild Rice Casserole
Prep time
Cook time
Total time
Serves: 8
  • 4 Tbsp butter
  • 2 large sweet onions, sliced into thin rings
  • 1 pound cremini mushrooms, sliced
  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 Tbsp fresh oregano, minced
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp crushed red pepper flakes
  • 2 large bunches of Kale, leaves torn and stems removed
  • ¼ cup flour
  • 1 cup milk
  • 1 cup vegetable broth
  • ¼ cup heavy cream
  • 4 cups cooked wild rice
  • 2 cups shredded gruyere cheese
  1. Preheat the oven to 375 F and butter a large casserole dish (I used a 9x13 baking dish) and set aside.
  2. In a large saucepan over medium heat, melt 2 Tbsp butter, then add the onions. Stir to coat the onions with butter. Continue to cook the onions while you do everything else in the recipe, turning down the heat if needed to keep the onions from burning and drying out. Stir every 5 minutes or so.
  3. In another large pot, the biggest you have, melt the remaining 2 Tbsp of butter over medium heat. Add the mushrooms, spreading to cover the entire bottom of the pot, and do not stir for about 3 minutes. Stir to get a new layer of mushrooms on the bottom, and cook for another 3 minutes without stirring.
  4. Add the olive oil if the mushrooms have become dry, along with the garlic, oregano, nutmeg, salt, pepper, and crushed red pepper flakes. Stir to combine, and cook for 30 seconds before adding the torn kale leaves.
  5. Cook the kale leaves with the mushrooms until the kale is fully wilted. Sprinkle the flour over the mixture, stir to fully incorporate, and then add the milk and vegetable broth.
  6. Cook, while stirring, until the mixture thickens — about 3 minutes after boiling. Add the cream, stir to combine, and remove from heat.
  7. Stir the wild rice in with the mushroom mixture, along with 1 cup of the grated cheese. At this point your onions should be caramelized and golden — cook them until they are, and then add to the mushroom mixture.
  8. Pour the mixture into your prepared pan, and top with the remaining cheese.
  9. Bake for 20-25 minutes, or until the cheese is fully melted and the casserole is bubbling. Serve hot!



  1. Anna says


    This recipe sounds wonderful, BUT could mozzarella cheese be substituted for the Gruyere and could the heavy cream be omitted or a substitute used – like evaporated milk? Not a fan of these two ingredients.


    • says

      I think the cheese sub would be fine — very different, as they’re totally different kinds of cheese, but fine. As for the milk … I’m not sure!! You could use a less fatty milk, but I don’t know about evaporated milk. Let me know how it goes!!

  2. Hannah says

    Just made this for dinner and it was amazing!! I cut the recipe in half since there’s only me to feed, pretty much just guessed on the measuring, and substituted gruyere for some shredded italian cheese blend I already had in the fridge and it still turned out wonderful!! Grab some crusty bread to go with this and you can’t go wrong.

  3. Wendy says

    I made this for dinner last night and it turned perfect! Love the flavors. I have enough for a few other meals so can’t be that too!

    • says

      Hi Kaylee! You certainly don’t HAVE to, but it will be a soupy mess if you don’t. I’ve had success using Bob’s Red Mill Gluten Free AP Flour when making a roux for a thickening agent — but I don’t have enough experience to say if the method in this recipe would work for it. It might! If you had to, you could make a traditional roux (with the GF flour) and add in the veggies after you’ve successfully made the roux. Let me know if you end up making it, and how it goes!

        • says

          I can’t say I’ve tried this, Sue, but I think if you perhaps assembled it — DIDN’T bake it — then stuck it in the fridge and did the baking before your guests got there, it would be fine! Let me know how it goes!

  4. Sarah says

    This is in the oven now, and we can’t wait! I’m baking a dish of garlic-lemon chicken along side of it for the meat-loving family members. I anticipate leftovers, if there are any, will be amazing. Thanks for the recipe.

  5. Corryn Bradley says

    I LOVED this recipe! It was perfect for a random snowy day in April. Instead of cream and milk, I substituted with butternut squash soup and used almond milk and a gluten free flour and it ended up being super creamy and the butternut squash complemented it nicely!

  6. Emily says

    I made this tonight! So good! I made a few substitutions to cut some of the calories. I used good olive oil instead of butter, skim milk, Greek yogurt instead of cream, and fat free chicken broth instead of vegetable (just because it’s what I had in the pantry). I also put it in mini loaf pans (I live by myself so single servings are better than a big casserole dish). Since I did the single servings, I cut the cooking time down. It made 8 mini loaf pans and I plan on keeping most of them in the freezer (and taking some to my parents). I’ll definitely be making this again!! Thanks for sharing!!


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