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Skillet Spinach, Mushroom & Wild Rice Casserole Recipe

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4.1 from 26 reviews

This Skillet Spinach, Mushroom & Wild Rice Casserole is a comforting, savory dish combining earthy cremini mushrooms, tender leeks, and creamy garlic-and-herb cheese with nutritious wild rice and spinach. Cooked on the stovetop then baked to melt and brown a luscious Gruyère cheese topping, this casserole is perfect as a hearty side or a satisfying vegetarian main course.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Mushrooms & Vegetables

  • 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

Sauce & Cheese

  • 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)
  • 1 cup shredded Gruyère cheese

Grain

  • 2 (8.5-ounce) packages microwaveable wild rice, cooked according to package directions

Instructions

  1. Prepare Skillet and Mushrooms: Preheat your oven to 350°F and position a rack in the top third, about 6 inches from the heat source. In a 10-inch cast-iron or deep ovenproof skillet, melt 3 tablespoons of butter over medium-high heat. Add the sliced cremini mushrooms and ¼ teaspoon salt, cooking and stirring occasionally until mushrooms are browned, about 16 minutes. Transfer mushrooms to a plate but do not clean the skillet.
  2. Cook Leeks and Aromatics: Melt the remaining 3 tablespoons of butter in the same skillet over medium heat. Add the sliced leeks and ¼ teaspoon salt; cook while stirring often until softened and slightly translucent, about 5 minutes. Stir in chopped garlic, fresh rosemary, thyme, and pepper; cook, stirring constantly, until fragrant, roughly 1 minute.
  3. Make the Sauce: Sprinkle 3 tablespoons flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually add the milk in about ¾ cup increments, stirring frequently, until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes. Stir in nutmeg and the remaining ¼ teaspoon salt.
  4. Add Spinach and Cheese: Mix in the thawed, well-drained spinach and garlic-and-herb spreadable cheese. Cook over medium-low heat, stirring constantly, until the cheese melts and spinach is evenly distributed, about 2 minutes. Remove the skillet from heat.
  5. Combine Rice and Mushrooms: Fold the cooked wild rice and browned mushrooms into the sauce until well combined. Spread the mixture evenly in the skillet. Sprinkle the shredded Gruyère cheese evenly over the top.
  6. Bake and Broil: Place the skillet in the oven and bake until the Gruyère cheese is melted, approximately 10 to 12 minutes. Then increase the oven to broil and broil the casserole for 2 to 3 minutes, or until the cheese is nicely browned. Watch carefully to avoid burning.
  7. Rest and Garnish: Let the casserole rest for 10 minutes before serving to allow it to set slightly. Garnish with extra fresh thyme if desired and serve warm.

Notes

  • For make-ahead convenience, prepare the casserole through combining rice and mushrooms (Step 4), then cover and refrigerate overnight without adding the Gruyère cheese topping.
  • Before baking the stored casserole, bring it to room temperature while preheating the oven, then bake covered until heated through, which may take longer than fresh.
  • After warming, add Gruyère cheese topping and broil until melted and browned.
  • Use a cast-iron or ovenproof skillet to withstand stovetop cooking and oven baking.
  • Thoroughly squeeze excess water from thawed spinach to prevent a watery casserole.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/skillet-spinach-mushroom-and-wild-rice-casserole-recipe/