One Pan Wild Rice and Cheesy Broccoli Casserole Recipe
This One Pan Wild Rice and Cheesy Broccoli Casserole is a hearty, healthy, and flavorful vegetarian dish that combines wild rice, sautéed mushrooms, tender broccoli, and a creamy homemade sauce enriched with Parmesan and sharp cheddar cheeses. Cooked entirely in one pan, it minimizes cleanup and delivers a perfect blend of savory umami from mushrooms and Parmesan, comforting creaminess from milk and cheese, and a satisfying crunch from toasted pecans. This versatile casserole works wonderfully as a main course or a side dish, ideal for everyday dinners or festive holiday meals like Thanksgiving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 shallot, finely chopped (or 1/2 small yellow or white onion)
- 8 oz mushrooms (shiitake preferred, or baby bella/cremini), sliced
- 3 to 5 cloves garlic, minced
- 2 cups broccoli florets
Grains and Herbs
- 1 cup wild rice
- 2 sprigs fresh thyme
Liquids and Fats
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 1/2 cups vegetable broth (or chicken/bone broth)
- 1 cup whole milk
Cheese and Nuts
- 1/2 cup grated Parmesan cheese
- 1 cup sharp cheddar cheese, shredded
- 1/3 cup pecans, roughly chopped
Seasonings
- 1 teaspoon Dijon mustard (or 1 teaspoon dried mustard)
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Onion and Mushrooms: In a large, oven-safe skillet or saucepan, heat butter and olive oil over medium heat. Add the chopped shallot and sliced mushrooms, sautéing until they soften and release their moisture, about 5-7 minutes.
- Toast Rice and Garlic: Stir in the wild rice and minced garlic, cooking for 1 to 2 minutes while stirring to toast the rice gently and awaken the garlic’s aroma.
- Add Broth and Simmer: Add the fresh thyme sprigs, vegetable broth, Dijon mustard, salt, and pepper to the pan. Bring the mixture to a boil, then cover with a lid and reduce heat to low. Let it simmer gently for 40 to 45 minutes, or until the wild rice is tender and most of the liquid is absorbed.
- Stir in Broccoli, Milk, and Parmesan: Remove the thyme sprigs. Add the broccoli florets, whole milk, and grated Parmesan to the rice mixture. Simmer uncovered for about 5 minutes, allowing the broccoli to soften slightly and the sauce to thicken.
- Top with Cheese and Pecans, then Bake: Preheat your oven to 375°F (190°C). Sprinkle the shredded sharp cheddar cheese and chopped pecans evenly over the top of the casserole. Transfer the pan to the preheated oven and bake for 12-15 minutes, until the cheese is melted and bubbly and the pecans are toasted. Serve warm.
Notes
- You can substitute brown rice for wild rice using the same cooking time and liquid ratio.
- If you dislike mushrooms, swap them for diced zucchini or omit them entirely.
- To make this casserole dairy-free, use cashew milk instead of whole milk, nutritional yeast in place of Parmesan, and dairy-free shredded cheese for the cheddar.
- Remove thyme stems before serving to avoid woody bits.
- Using fresh garlic enhances the flavor considerably compared to pre-minced or powdered garlic.
- This dish works well as both an entrée or a side dish for holiday meals or weeknight dinners.
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