One Pan Wild Rice and Cheesy Broccoli Casserole

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This One Pan Wild Rice and Cheesy Broccoli Casserole features buttery mushrooms, fresh thyme, and toasted pecans. It’s a hearty vegetarian dish that’s perfect for weeknight dinners and freezer-friendly, too.

Why You’ll Love This Wild Rice Casserole

This wild rice casserole hits the sweet spot between hearty and healthy. It’s packed with flavor and requires minimal cleanup since everything cooks in one pan from start to finish. I love to put a fresh spin on casseroles (like my Best Broccoli Cheese Casserole), which is why I load this one with fresh vegetables and make a homemade sauce instead of using canned soup. The addition of mushrooms and Parmesan cheese brings a rich, umami depth, making this vegetarian dish incredibly satisfying. Just like my Wild Rice Pilaf, this casserole can be enjoyed as a main dish or a side. It’s also perfect for Thanksgiving or any other holiday gathering. It’s a comforting dish that’s sure to please everyone at your table. And if you love hearty vegetarian casseroles, don’t miss my Broccoli Quinoa Casserole and Butternut Squash Casserole.

The Ingredients

  • Wild Rice: A great source of protein and fiber, wild rice is also packed with energy-boosting B vitamins like thiamin and riboflavin, essential amino acids like lysine, and important minerals such as iron.
  • Mushrooms: Rich in phytochemicals, antioxidants, and beta-glucan fiber, mushrooms provide anti-inflammatory benefits. I like to use shiitake mushrooms, but baby bella (cremini) works well too.
  • Broccoli: Adding broccoli at the end of cooking helps it stay slightly crunchy, giving a nice texture to the dish.
  • Shallots: You can substitute white or yellow onion if needed.
  • Garlic: Fresh garlic is best for this recipe. Use 3 to 5 cloves, depending on your preference.
  • Broth: Vegetable, chicken, or bone broth can all be used.
  • Milk: Whole milk helps create a creamy sauce that the rice finishes cooking in.
  • Cheese: A combination of Parmesan and sharp cheddar gives this casserole its cheesy goodness.
  • Pecans: These add a rich, toasty flavor and extra crunch.
  • Thyme: Fresh thyme sprigs cook right in the rice mixture, adding a subtle, earthy flavor. Remember to remove the stems before serving.
  • Dijon Mustard: Adds a little kick to the dish. If you prefer, you can use 1 teaspoon of dried mustard.

For the full list of ingredients and exact measurements, refer to the recipe card below.

Substitutions and Additions

  • Use Brown Rice: Brown rice has a similar cooking time and liquid ratio, making it a good substitute.
  • Omit Mushrooms: If you’re not a fan of mushrooms, you can replace them with zucchini or leave them out entirely.
  • Make It Dairy-Free: Substitute cashew milk for whole milk, use 1/4 cup of nutritional yeast in place of Parmesan, and your favorite dairy-free cheese shreds instead of cheddar.

Step-by-Step Instructions

Step 1: Sauté

Cook the onion and mushrooms in a mix of butter and olive oil until softened.

Step 2: Toast Rice

Stir in the wild rice and garlic; cook for 1 to 2 minutes until the rice is slightly toasted.

Step 3: Simmer

Add thyme, broth, Dijon mustard, and seasonings. Bring the mixture to a boil, then cover and reduce the heat to low. Cook for 40 to 45 minutes until the rice is tender.

Step 4: Add Broccoli and Cheese

Stir in the broccoli, milk, and Parmesan cheese; simmer for about 5 minutes.

Step 5: Bake

Sprinkle the top with cheddar cheese and pecans, then bake until the cheese is melted and bubbly.

    Make-Ahead and Storage Tips

    • Make-Ahead: You can fully assemble the casserole and store it in the refrigerator for 1 to 2 days before baking. Add an extra 10 to 15 minutes to the baking time to ensure it heats through.
    • Store: Leftover casserole can be kept in an airtight container in the refrigerator for up to 5 days.
    • Reheat: Reheat individual portions in the microwave, or warm the casserole in its original baking dish in a 350ºF oven for 20 to 30 minutes.

    This casserole is the ultimate comfort food—perfect for family dinners, holidays, or anytime you need a satisfying and delicious meal!

    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

    Instructions 

    1. 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.
    2. Preheat oven to 425°F.
    3. 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 the 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 INFORMATON: 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*

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