One Pan Wild Rice and Cheesy Broccoli Casserole

4.97 from 31 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

One Pan Wild Rice and Cheesy Broccoli Casserole with buttery mushrooms, fresh thyme, and toasted pecans. This hearty vegetarian meal is weeknight-approved and freezer-friendly.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Wild rice casserole in a black pan with a serving spoon resting on the right side.

Why You’ll Love this Wild Rice Casserole

Right at the intersection of hearty and healthy lies this incredible wild rice casserole.

It offers big flavor with minimal cleanup since it comes together in one pan from start to finish.

I’m all about a fresher take on casserole (see the very Best Broccoli Cheese Casserole). Which is why I load this one with veggies and a homemade sauce in place of canned soup.

Mushrooms and parmesan enrich the whole pot with umami depth, making this vegetarian meal supremely satisfying.

Just like my Wild Rice Pilaf, you can enjoy this wild rice casserole as an entree OR side. Plus, it’s perfectly suitable for Thanksgiving or any holiday gathering.

It’s a pot of pure comfort, and sure to win over the taste buds at everyone at your dinner table.

And if hearty vegetarian casseroles are your jam, also check out this Broccoli Quinoa Casserole and Butternut Squash Casserole.

The Ingredients:

Recipe ingredients arranged on a wooden board in separate bowls with labels.
  • Wild Rice: Wild rice is a good source of both protein and fiber. Additionally, it’s rich in energy-supporting B-vitamins such as thiamin and riboflavin, a protein-building amino acid called lysine, and vital minerals such as iron.
  • Mushrooms: Mushrooms are brimming with phytochemicals, antioxidants, and a fiber called beta-glucan, all of which have anti-inflammatory properties. I like using shiitake, however baby bella (or cremini) also work.
  • Broccoli: Adding the broccoli last helps it retain some crunch, creating some textural interplay in the meal.
  • Shallots: You can also use white or yellow onion.
  • Garlic: Fresh is best here! I suggest anywhere from 3 to 5 cloves, depending on your love of garlic.
  • Broth: You can use vegetable, chicken, or bone broth.
  • Milk: Whole milk helps create a creamier sauce for the rice to finish cooking in.
  • Cheese: A mix of Parmesan and sharp cheddar create the ultimate duo in this wild rice casserole.
  • Pecans: For a rich, toasty finish, plus some extra crunch.
  • Thyme: Thyme sprigs cook right in the rice mixture. Just be sure to remove the bare stems before serving.
  • Dijon Mustard: For a little extra oomph! Alternatively, you can use 1 teaspoon dried mustard.

For a complete list of recipe ingredients and quantities, see the recipe card below.

A serving spoon digging into a pan of wild rice casserole.

Substitutions and Additions:

  • Use Brown Rice: Brown rice has a similar cook time and liquid ratio, and is a suitable replacement.
  • Omit Mushrooms: If you’re not a mushroom fan, you can swap them for zucchini, or omit entirely.
  • Make Dairy Free: Use cashew milk in place of whole milk, 1/4 cup nutritional yeast in place of Parmesan, and your favorite dairy-free cheesy shreds in place of cheddar.

Step-by-Step Instructions:

Step 1: Sauté Onion and Mushrooms in a mix of butter and olive oil until soft.

Step 2: Stir in Rice and Garlic; cook 1 to 2 minutes, until rice is toasted.

Mushrooms and onion being sautéed in a skillet, and wild rice being stirred in.

Step 3: Add Thyme, Broth, Mustard, and seasonings. Bring mixture to a boil, cover and reduce heat to low. Cook 40 to 45 minutes, until rice is tender.

Broth, thyme, and mustard being added to pan, and rice simmering until tender.

Step 4: Stir in Broccoli, Milk, and Parmesan; simmer for 5 minutes.

Broccoli, milk, and Parmesan being mixed into pan with rice mixture.

Step 5: Scatter Cheese and Pecans overtop, and bake!

Recipe FAQs

Is Rice Healthy?

Rice is sodium-, cholesterol-, trans fat, and GMO-free, and offers more than 15 vitamins and minerals. For example, folic acid and other essential B-vitamins, as well as iron and zinc.

Rice includes complex carbohydrates, which are more slowly digested and provide sustained energy to fuel your body’s physical needs. This type of carbohydrate also helps keep you full longer.

Why is Wild Rice not Considered Rice?

Technically, wild rice is a semi-aquatic grass native to North America. You can typically find it in the bulk bin section or grain aisle of most well-stocked grocery stores.

Cooked wild rice has a cream-colored interior and deliciously nutty flavor. It’s fantastic in pilafs, stuffings, and casseroles, and also gives heft to chowders and soups.

What is the Difference Between Wild Rice and Regular Rice?

Due to its hearty texture, wild rice takes longer to cook than white rice. However, the finished result is always well-worth the extra stovetop time.

Make-Ahead and Storage Tips:

  • Make-Ahead: The casserole can be completely assembled and refrigerated 1 to 2 days ahead. Just bake for an extra 10 to 15 minutes to make sure it completely heats through.
  • Store: Transfer leftover casserole to an airtight container and refrigerate for up to 5 days.
  • Reheat: Warm individual portions in the microwave, or reheat casserole in its original baking dish at 350ºF for 20 to 30 minutes.
Wild rice casserole topped with pecans in a black cast iron skillet after baking.

More Wild Rice Recipes to Try:

If you give this wild rice casserole a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

4.97 from 31 votes

One Pan Wild Rice and Cheesy Broccoli Casserole

One Pan Wild Rice and Cheesy Broccoli Casserole with mushrooms, thyme, and pecans. A hearty vegetarian meal that is kid-friendly and weeknight-approved.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

Equipment

  • 12-inch oven-safe pan (such as a cast iron skillet)

Ingredients  

  • 2 Tbsp. butter
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. shiitake mushrooms, sliced
  • 1/2 cup chopped shallots
  • 1 1/2 cups wild rice blend
  • 4 garlic cloves minced
  • 3 cups chicken or vegetable broth
  • 6 sprigs fresh thyme
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. kosher salt
  • 1/2 tsp. cracked black pepper
  • 4 cups chopped broccoli florets
  • 1 cup whole milk
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup coarsely chopped pecans
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Heat butter and oil in a 12-inch oven safe pan (such as a cast iron) over medium heat. Add mushrooms and shallots; cook until mushrooms are golden brown, stirring occasionally, 5 to 6 minutes.
    Add rice and garlic; cook 2 more minutes, until rice is toasted and garlic is aromatic. Add broth, thyme, mustard, salt, and pepper. Bring mixture to a boil, cover and reduce heat to low.
    Cook 40 to 45 minutes, until rice is almost tender and liquid has been absorbed.
  • Preheat oven to 425°F.
  • Remove bare thyme sprigs and stir in broccoli. Add milk and Parmesan and stir until combined; gently simmer for 5 minutes.
    Scatter cheddar cheese and pecans overtop and transfer pan to the oven. Bake for 15 to 20 minutes, uncovered, until cheese is melted and pecans are toasted. Garnish with extra fresh thyme, if desired.

Notes

    • Make-Ahead: The casserole can be completely assembled and refrigerated 1 to 2 days ahead. Just bake for an extra 10 to 15 minutes to make sure it completely heats through.
    • Store: Transfer leftover casserole to an airtight container and refrigerate for up to 5 days.
    • Reheat: Warm individual portions in the microwave, or reheat casserole in its original baking pan at 350ºF for 20 to 30 minutes.
  • You can add chicken or chickpeas to this casserole to punch up the protein. If adding chicken, cut into cubes, season with salt and pepper, and sauté separately. Add to the casserole when you add the broccoli (before baking). If adding chickpeas, also add them at the same time you add the broccoli.

Nutrition

Serving: 1cup | Calories: 446kcal | Carbohydrates: 47g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Sodium: 847mg | Fiber: 6g | Sugar: 4g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
3K Shares

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




21 Comments

  1. Stacey says:

    5 stars
    This recipe is perfect. Love that it can be made ahead. Perfect for large parties, and potlucks (it’s the star of the show).

    1. Jamie Vespa says:

      So happy you enjoy this one, my friend! Thank you for leaving a review!

  2. Tracy says:

    5 stars
    Another great dish by Jamie! I just found this website but have been going to it weekly for healthy and delicious meal ideas.

  3. Krista says:

    5 stars
    This is my family’s new favorite weeknight dinner!