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Mushroom Wild Rice Casserole with Kale

A creamy and savory casserole featuring earthy mushrooms, tender kale, and wild rice, topped with a golden panko crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 526
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons canola oil
  • 1 large onion, diced
  • 2 cups sliced cremini mushrooms Choose firm, dry mushrooms.
  • 4 cups thinly sliced kale, stems removed
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 8 oz cream cheese
  • 1 cup vegetable broth Keep the recipe meatless.
  • 2 cups grated Swiss cheese, divided
  • 4 cups cooked wild rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Topping
  • 1 tablespoon melted butter
  • 1 cup panko breadcrumbs

Method
 

Preparation
  1. Heat the oven to 375°F (190°C). In a large oven-safe skillet, warm canola oil over medium heat and add diced onion. Cook for about 5 minutes until soft and browned.
  2. Add sliced cremini mushrooms to the skillet and cook for 8 to 10 minutes until most liquid has evaporated. Stir in kale, fresh sage, fresh thyme, and Dijon mustard; cook for a few more minutes until kale wilts.
  3. Add cream cheese and vegetable broth, stirring over medium heat until the mixture forms a smooth sauce. Stir in 1 cup of Swiss cheese and then the cooked wild rice. Season with salt and pepper.
Assembly and Baking
  1. In a small bowl, toss melted butter with panko breadcrumbs. Scatter remaining 1 cup Swiss cheese over the rice mixture and spread the buttered panko on top.
  2. Bake for 25 to 30 minutes until the casserole bubbles and the topping is golden brown.

Notes

Best served warm with a side salad or steamed vegetables. This casserole can be prepared ahead by cooking wild rice in advance. Store leftovers in an airtight container for 3-4 days or freeze before baking for up to 2 months.