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.
Prep Time 20 minutes mins
Cook Time 1 hour hr 10 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Side Dish
Cuisine American
Servings 6
Calories 247 kcal
- 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
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.
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.
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!
This recipe could serve 6-8 people especially at a holiday table with other sides.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
Keyword Carrots, Celery, Chicken base, green beans, Half & Half, Mushrooms, Onions