Green Bean Wild Rice Casserole
A beautiful side dish to share at the holiday table or during the chilly winter months. Green Bean Wild Rice Casserole is hearty and filling; it’s the perfect comfort food.
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I love finding and creating new recipes to share during the holidays. I definitely have my traditions, but it’s fun to add in a new dish once in awhile. This Green Bean Wild Rice Casserole couldn’t be more fitting for the season. It’s full of harvest flavors and pairs well with all those wonderful holiday eats, plus it’s impressive and looks beautiful.
While this dish does have a few extra steps it’s also super easy to put together. I like to make sure all my ingredients are prepped, measured, and ready to go when it’s time to cook and assemble. This makes the process so much easier. And if you really want to stay ahead of the game, this can be made 1 day in advance. See recipe below!
Green Bean Wild Rice Casserole is creamy and comforting. I hope you love it as much as we do!
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Let’s eat!🤍
Green Bean Wild Rice Casserole
Ingredients
- 1 cup uncooked wild rice
- 3 1/4 cups chicken or vegetable broth, divided I used better than bullion roasted chicken base
- 1/2 lb fresh green beans cut in 1 inch pieces
- 4 tbsp butter, divided
- 1/2 lb cremini or button mushrooms, stems removed and chopped fine
- 1/2 cup onion chopped fine
- 1 large carrot, diced small
- 1 large celery, diced small
- 1/4 tsp ground sage
- 1/2 tsp dried thyme
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp flour
- 1/4 cup half & half
- 1/2 cup panko crumbs
- fresh parsley for garnish
- non-stick cooking spray
Instructions
Prepare the rice
- Start by rinsing the rice under cold water for 1 minute in a fine sieve. Place in a medium pot and add 1 3/4 cups of chicken or vegetable stock. Turn heat to high and bring to a boil. Once boiling, turn heat down to a low simmer and place the lid on. Cook for 45-50 minutes until the water has evaporated. If the rice is not completely cooked no worries, it will continue to cook in the oven.
Prepare green beans
- While the rice cooks, place cut green beans in a microwave safe dish with 1/4 cup water. Cover with plastic wrap and cook for 4 minutes. Drain any access water carefully and set aside until ready to use.
Make the sauce
- Meanwhile, in a deep skillet on medium heat add 2 tbsp butter. Once melted add chopped mushrooms and onions. Cook stirring often until most of the liquid is evaporated, about 4-5 minutes. Add carrots and celery and cook another 3-4 minutes. Stir in seasonings and then flour. Cook for 1 minute to cook out flour taste. Pour in the remaining 1 1/2 cups chicken or vegetable stock and stir to combine. Bring to a low boil and cook until the sauce thickens a bit, about 3-4 minutes. Remove the pan from the heat and slowly stir in half & half. Place back on the heat and turn down to low and let simmer until thicken and the mixture coats the back of a spoon.
Preheat oven to 375°F
- Combine the cooked wild rice and green beans in a 2 quart baking dish coated with non-stick cooking spray. Pour mushroom sauce over the top of the rice and beans, No need to stir together.
Panko crumbs
- In a small bowl combine the panko crumbs and 2 tbsp melted butter. Sprinkle over the top of the casserole and cover with foil. Bake for 20 minutes, remove foil and bake another 15-20 minutes until top is golden brown. Sprinkle with chopped parsley and serve!
Make ahead
- If you're making this a day in advance, follow all the steps minus the panko crumb topping. Let cool, then cover with foil and refrigerate until ready to bake off the next day. Preheat oven to 375°F. Mix up panko crumbs and butter and sprinkle over the top of the casserole. Place foil back on and bake for 30 minutes. Remove foil and bake another 20 minutes until top is golden and edges are bubbly. Sprinkle with chopped parsley and serve!
Notes
Nutrition
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