Healthy Recipes Main Dish Casserole Skillet Spinach, Mushroom & Wild Rice Casserole 4.6 (15) 15 Reviews This wild rice and mushroom casserole is the ultimate comfort food, combining hearty, wholesome ingredients with rich, savory flavors all in one skillet. The earthiness of the wild rice pairs beautifully with the meaty mushrooms, while fresh spinach adds a burst of color and nutrients. It’s the perfect balance of texture and taste—a cozy, one-pan meal that’s easy to make, which makes it even more comforting on those busy days! By Craig Ruff Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. EatingWell's Editorial Guidelines Published on November 11, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Active Time: 40 mins Total Time: 1 hr 5 mins Servings: 6 Nutrition Profile: No Added Sugar Mediterranean Diet Sesame-Free Weight Loss Nut-Free Soy-Free Vegetarian High-Protein Egg-Free Jump to Nutrition Facts Jump to recipe Comfort food that doesn’t take all day? Yes, please. This Skillet Spinach, Mushroom & Wild Rice Casserole uses smart shortcuts—like microwaved wild rice and garlic-and-herb cheese—that bring big flavor and save you time in the kitchen. Brimming with antioxidants from the mushrooms, garlic, spinach and herbs, this dish is a healthy crowd-pleaser. Read below for even more time-saving tips, plus how to use the dried herbs you already have on hand in place of fresh. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! We use microwaveable rice to save time, but you can use 3 cups of freshly cooked or leftover wild rice if you prefer.Squeeze the thawed frozen spinach to eliminate as much moisture as possible. This will help ensure a creamy casserole rather than a watery one. If you're using fresh spinach, it's best to add it gradually to the milk mixture, handful by handful.We prefer the taste of fresh herbs in this recipe, but if you opt for dried herbs, use about half the amount. Nutrition Notes Mushrooms are the umami-packed and meaty star of this recipe. Mushrooms are packed with B vitamins, which are essential for a healthy metabolism. If you find mushrooms grown in ultraviolet light, you’ll also get some vitamin D—the only natural source of vitamin D in the produce section. Leeks are part of the allium family, which also includes onions, garlic and chives. Leeks are milder in flavor than some alliums, but contain the same anti-inflammatory compounds like vitamin C and fiber that are beneficial for your heart, your digestive system and metabolic health. Spinach is a source of folate, which is essential in many life stages, including during pregnancy, and for optimal heart health. Spinach also has plant-based iron, which isn’t absorbed as well as animal-based iron; you can help your body absorb the iron from spinach by pairing it with a food that contains vitamin C, like oranges, bell peppers and cabbage. Wild rice adds an earthy, nutty flavor to this dish. A gluten-free grain, wild rice gives this dish a punch of extra fiber, which can help you feel fuller after eating, and eating more fiber is essential for maintaining a healthy gut microbiome. Cook Mode (Keep screen awake) Ingredients 6 tablespoons unsalted butter, divided 2 (8-ounce) packages cremini mushrooms, sliced ¾ teaspoon salt, divided 2 leeks, thinly sliced and well rinsed 3 cloves garlic, finely chopped 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme, plus more for garnish ½ teaspoon ground pepper 3 tablespoons all-purpose flour 2½ cups whole milk ¼ teaspoon ground nutmeg 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1 (5.2-ounce) package garlic-and-herb spreadable cheese (such as Boursin) 2 (8.5-ounce) packages microwaveable wild rice, cooked according to package directions 1 cup shredded Gruyère cheese Directions Preheat oven to 350°F with a rack in top third position (or 6 inches from heat source). Melt 3 tablespoons butter in a 10-inch cast-iron or other deep ovenproof skillet over medium-high heat. Add sliced mushrooms and ¼ teaspoon salt; cook, stirring occasionally, until browned, about 16 minutes. Transfer to a plate; do not wipe the skillet clean. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Melt the remaining 3 tablespoons butter in the skillet over medium heat. Add sliced leeks and ¼ teaspoon salt; cook, stirring often, until softened and slightly translucent, about 5 minutes. Add chopped garlic, 2 teaspoons each rosemary and thyme and ½ teaspoon pepper; cook, stirring constantly, until fragrant, about 1 minute. Add 3 tablespoons flour; cook, stirring constantly, for 1 minute, then gradually add 2½ cups milk (about ¾ cup at a time); cook, stirring often, until the sauce thickens and coats the back of a spoon, 4 to 5 minutes. Stir in ¼ teaspoon nutmeg and the remaining ¼ teaspoon salt. Add drained spinach and 1 (5.2-ounce) package garlic-and herb cheese; cook over medium-low heat, stirring constantly, until the cheese is melted and the spinach is evenly distributed, about 2 minutes. Remove from heat; fold in prepared rice and the cooked mushrooms until combined. Spread into an even layer; sprinkle with 1 cup Gruyère. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Bake until the cheese is melted, 10 to 12 minutes. Increase oven temperature to broil (do not remove skillet from oven) and broil until the cheese is browned, 2 to 3 minutes. Let rest for 10 minutes before serving; garnish with additional thyme, if desired. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless To make ahead Assemble casserole (Step 2), but don't top it with the cheese yet. Cover and refrigerate the casserole overnight. When you're ready to cook it, let the casserole come to room temperature while the oven preheats. Bake, covered, until heated through. You may have to bake it longer because it’s been refrigerated. Then, top the casserole with cheese and broil until melted. Frequently Asked Questions Can I use different cheeses or mushrooms? We like the nuttiness that Gruyère cheese adds to this recipe, but you can also use mozzarella or Parmesan. Instead of Boursin, feel free to use cream cheese. This recipe calls for cremini mushrooms, which impart a mild, savory flavor that we enjoy. If you don’t have cremini mushrooms, you can substitute with shiitake, oyster, porcini, chestnut, portobello, white button or any other mushrooms you prefer—or a combination of your favorites. What should I serve with wild rice and mushroom casserole? This hearty casserole is a meal in itself, but you could stretch out this dish by serving it alongside a simple arugula salad like our Herb & Arugula Salad with Balsamic Vinaigrette and Pear & Arugula Salad with Candied Walnuts. Or try one of our tomato-based salads like Marinated Cherry Tomato Salad, Cucumber & Tomato Salad with Preserved Lemon or Tomato Salad with Lemon-Basil Vinaigrette. EatingWell.com, November 2024 Save Rate Print Nutrition Facts (per serving) 492 Calories 30g Fat 37g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size generous 1 cup Calories 492 % Daily Value * Total Carbohydrate 37g 14% Dietary Fiber 5g 16% Total Sugars 9g Added Sugars 0g 0% Protein 22g 45% Total Fat 30g 39% Saturated Fat 17g 87% Cholesterol 85mg 28% Vitamin A 524µg Vitamin C 5mg 5% Vitamin D 2µg Vitamin E 3mg 17% Folate 122µg Vitamin K 222µg Sodium 655mg 28% Calcium 588mg 45% Iron 3mg 16% Magnesium 102mg 24% Potassium 789mg 17% Zinc 4mg 39% Vitamin B12 1µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt, Ph.D., RDN, CSCS Sarah Pflugradt is a registered dietitian who holds a Ph.D. in Health and Human Performance and is a certified strength and conditioning specialist. Her extensive background in dietetics has made her a sought-after expert in family and youth sports nutrition. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines