10 Wild Rice Casserole Recipes That Actually Hold Up as Leftovers

Wild rice casserole recipes live and die by the contrast between chewy, nutty rice and the creamy or crunchy bits around it. Wild rice keeps its shape where white rice turns soft, so every casserole gets a little bite under that sauce. The versions below stretch that foundation from a classic mushroom bake to a bright coconut curry.

If you want the purest starting point, make the Classic Creamy Mushroom version. The Chicken Wild Rice Casserole with Buttery Crust is the one for a weekend table, while the Cajun Chicken Sausage version brings heat. There is a Slow Cooker route plus a Freezer Chicken casserole for meal planning.

Which Wild Rice Casserole Should You Make?

Classic Creamy Mushroom Wild Rice Casserole

This is the one I point you to when you want a clean, classic version. The mushrooms cook down into a savoury base, and the rice keeps a chewy centre through the bake.

Ingredients (makes 6 servings)

• Wild rice blend, rinsed: 200 g (1 cup)
• Vegetable or chicken stock: 720 ml (3 cups)
• Unsalted butter: 45 g (3 tbsp)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Yellow onion, finely diced: 1 medium (about 200 g)
• Garlic cloves, minced: 3
• All-purpose flour: 30 g (1/4 cup)
• Whole milk: 480 ml (2 cups)
• Fresh thyme leaves: 2 tsp
• Salt and black pepper: to taste

Instructions

Step 1: Set the oven to 180C/350F. Combine the 200 g (1 cup) wild rice and 720 ml (3 cups) stock in a small pot and bring to a boil, then lower to a gentle simmer and cook for 35 minutes, or until the grains split and stay toothsome. You want the rice undercooked by about five minutes because it will keep soaking up liquid in the oven.

Step 2: While the rice cooks, melt the 45 g butter in a deep skillet over medium heat. Add the 450 g mushrooms and diced onion with a pinch of salt, and cook for 8 to 10 minutes until the mushrooms release their liquid and the edges turn deep brown. You will hear the pan go from hissy to quiet before that browning starts.

Step 3: Stir in the 3 minced garlic cloves and 30 g (1/4 cup) flour and cook for 1 minute, just until the raw flour smell goes away. Pour in the 480 ml (2 cups) milk a little at a time while you whisk, and keep stirring until the sauce thickens and coats the back of a spoon. Add the 2 tsp thyme, then season with salt and black pepper.

Step 4: Fold the cooked rice into the sauce, then scrape everything into a greased 23 x 33 cm (9 x 13 inch) baking dish. At this point you want the mixture to look a touch soupy, not stiff, because the rice will absorb more as it bakes.

Step 5: Bake until the top is bubbling and the edges pull away from the dish, 25 to 30 minutes. Let it sit for 5 minutes, then spoon into wide bowls while the sauce still looks creamy.

Chicken Wild Rice Casserole with Buttery Crust

You make this when the casserole itself is the main event. A buttery cracker crust turns the top into the part everyone fights over.

Ingredients (makes 8 servings)

• Wild rice blend, rinsed: 280 g (1 1/2 cups)
• Chicken stock: 960 ml (4 cups)
• Unsalted butter, divided: 60 g (4 tbsp)
• Yellow onion and celery, diced: 1 large onion plus 2 celery ribs
• Cooked chicken, shredded: 675 g (1 1/2 lb)
• All-purpose flour: 45 g (1/3 cup)
• Whole milk: 600 ml (2 1/2 cups)
• Fresh parsley, chopped: 3 tbsp
• Buttery crackers, crushed: 120 g (2 cups)
• Salt and black pepper: to taste

Instructions

Step 1: Heat the oven to 190C/375F. Put the 280 g (1 1/2 cups) wild rice and 480 ml (2 cups) of the stock into a saucepan and bring to a boil, then reduce the heat and simmer uncovered for 30 minutes. You want most of the liquid absorbed but the grains still slightly firm.

Step 2: Meanwhile, melt half the 60 g butter in a wide pan. Add the diced onion and celery with a pinch of salt and cook over medium for 6 to 8 minutes, until the onion turns translucent and you can smell the celery sweeten. Sprinkle in the 45 g (1/3 cup) flour, stir for 1 minute, then pour in the remaining stock and the 600 ml (2 1/2 cups) milk while you whisk. Bring to a low bubble and cook for 4 to 5 minutes, until the sauce thickens.

Step 3: Remove from heat, fold in the cooked rice, 675 g shredded chicken, and 3 tbsp parsley, then season with salt and black pepper. Scrape the filling into a greased 23 x 33 cm (9 x 13 inch) baking dish, crumble the 120 g crackers over the top, and drizzle with the remaining melted butter. You want no dry patches in that cracker layer.

Step 4: Bake for 25 to 30 minutes, until the top is deep golden and the sauce bubbles at the edges. Let it sit 5 minutes, then scoop big spoonfuls onto plates and watch the crust crack under your spoon.

Slow Cooker Turkey Wild Rice Casserole

This is the version to reach for on a day when you need the appliance to do the work. The slow cooker tames the wild rice and keeps the turkey tender.

Ingredients (makes 6 servings)

• Wild rice blend, rinsed: 220 g (1 cup)
• Boneless turkey breast, cubed: 675 g (1 1/2 lb)
• Chicken stock: 720 ml (3 cups)
• Cream of mushroom soup: 1 can (284 ml / 10 oz)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Frozen peas and carrots: 300 g (2 cups)
• Dried thyme: 1 tsp
• Sour cream: 120 ml (1/2 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Grease the bowl of a 6 litre (6 quart) slow cooker. Place the 220 g (1 cup) wild rice, 675 g cubed turkey, 720 ml (3 cups) stock, 1 can cream of mushroom soup, diced onion, 3 minced garlic cloves, 300 g frozen peas and carrots, and 1 tsp dried thyme into the bowl. You will think it looks too wet at first, but the rice needs that liquid.

Step 2: Stir everything together with a big spoon and add salt and black pepper. Cover and cook on low for 4 hours, or on high for 2 1/2 hours, until the rice is tender and the turkey is cooked through. You want the grains to split but not burst.

Step 3: Remove the lid and stir the whole pot once. If the centre looks dry, add a splash of stock; if it looks soupy, let it sit uncovered on warm for 10 minutes. You should see steam rising and the sauce tightening.

Step 4: Fold in the 120 ml (1/2 cup) sour cream until the casserole turns pale and glossy. Taste and adjust the salt and black pepper, because slow cooking can dull seasoning, and you want the rice and turkey to taste alive.

Step 5: Spoon the casserole into deep bowls, making sure each one gets turkey, rice, and vegetables. Serve hot while the sauce still has a little pull to it.

Butternut Squash Wild Rice Casserole with Sage

You get sweetness from the squash and an almost crispy sage bite in every other spoonful. It is built around vegetables, but it still eats like a full meal.

Ingredients (makes 4 servings)

• Wild rice blend, rinsed: 180 g (3/4 cup)
• Vegetable stock: 720 ml (3 cups)
• Butternut squash, peeled and cubed: 1 small (600 g / 4 cups)
• Yellow onion and garlic: 1 medium onion plus 2 cloves garlic
• Fresh sage leaves, chopped: 2 tbsp
• Heavy cream: 240 ml (1 cup)
• Shredded Gruyère cheese: 120 g (1 cup)
• Panko breadcrumbs: 60 g (1 cup)
• Unsalted butter, melted, divided: 45 g (3 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Set the oven to 200C/400F. Put the 180 g (3/4 cup) wild rice and 480 ml (2 cups) of the vegetable stock in a pot, bring to a boil, then simmer for 30 minutes until the grains just begin to split. You want the rice slightly underdone because the casserole still has an oven stage to finish it.

Step 2: Toss the 600 g squash with 1 tablespoon of the melted butter and a pinch of salt on a rimmed baking sheet. Roast for 20 minutes, turning once, until the edges are caramelized and a fork slides through the largest piece easily. You will smell the squash sweeten as it browns.

Step 3: Meanwhile, melt the remaining 2 tablespoons butter in a skillet. Add the diced onion and 2 minced garlic cloves and cook over medium for 6 minutes, just until the onion softens. Stir in the 2 tbsp chopped sage and remove from the heat; you will see the sage darken and scent the whole room.

Step 4: Combine the cooked rice, roasted squash, onion mixture, 240 ml (1 cup) cream, half the Gruyère, and the remaining 240 ml (1 cup) stock in a big bowl. Fold gently, then scrape into a greased 20 cm (8 inch) square baking dish. You should see some orange squash chunks peeking through the rice.

Step 5: Mix the 60 g panko with the rest of the Gruyère and scatter it over the top. Bake for 20 to 25 minutes, until the crumbs are golden and the sauce bubbles around the sides; you will see it start at the edges. Rest for 5 minutes, then spoon onto plates so you get a little squash in every serving.

Broccoli Cheddar Wild Rice Casserole

This version leans on sharp cheddar and tiny broccoli florets so it feels like a complete dinner in one dish. You want the broccoli just barely blanched before it goes in.

Ingredients (makes 6 servings)

• Wild rice blend, rinsed: 220 g (1 cup)
• Chicken or vegetable stock: 720 ml (3 cups)
• Broccoli florets, cut small: 500 g (6 cups)
• Unsalted butter, divided: 45 g (3 tbsp)
• Yellow onion, diced: 1 medium
• All-purpose flour: 30 g (1/4 cup)
• Whole milk: 480 ml (2 cups)
• Sharp cheddar cheese, shredded: 250 g (2 cups)
• Panko breadcrumbs: 60 g (1 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Preheat the oven to 180C/350F. Put the 220 g wild rice and 720 ml (3 cups) stock in a saucepan, bring to a boil, then simmer for 35 minutes until tender but still chewy. You want no excess liquid left in the pan, because the cheese sauce will bring more moisture.

Step 2: Blanch the 500 g broccoli in a pot of boiling salted water for 2 minutes, then drain and rinse under cold water until it stops steaming. You are setting the bright green color before the long bake.

Step 3: Melt 30 g (2 tbsp) butter in a wide saucepan. Add the diced onion and a pinch of salt, cooking over medium for 6 minutes until the onion goes soft and sweet. Sprinkle in the 30 g (1/4 cup) flour, stir for 1 minute, then pour in the 480 ml (2 cups) milk while you whisk.

Step 4: Continue whisking until the sauce thickens and just starts to simmer, about 4 minutes. Remove from heat and stir in 180 g (1 1/2 cups) of the cheddar, reserving 70 g (1/2 cup) for the top, so you get a smooth sauce before the rice goes in.

Step 5: Fold the rice and broccoli into the sauce, then scrape into a greased 23 x 33 cm (9 x 13 inch) baking dish. Toss the reserved cheddar with the 60 g panko and scatter it over the top, then bake for 20 minutes until the top is browned and the edges bubble. Serve straight from the dish while the cheese still stretches.

Cajun Chicken Sausage Wild Rice Casserole

This one brings heat and smoke from the sausage and Cajun spices. You get a version that stands up to a cold night without a long ingredient list.

Ingredients (makes 5 servings)

• Wild rice blend, rinsed: 200 g (1 cup)
• Chicken stock: 720 ml (3 cups)
• Chicken sausage, sliced: 450 g (1 lb)
• Yellow onion, green bell pepper, and celery, diced: 1 onion, 1 pepper, 2 ribs
• Garlic cloves, minced: 3
• Cajun seasoning: 1 tbsp
• Canned diced tomatoes, drained: 1 can (400 g / 14 oz)
• Heavy cream: 120 ml (1/2 cup)
• Scallions, sliced: 3
• Vegetable oil: 2 tbsp

Instructions

Step 1: Set the oven to 190C/375F. Cook the 200 g wild rice in 480 ml (2 cups) of the stock in a small pot, covered, for 30 minutes. You want most of the stock absorbed while the grains keep a little bite.

Step 2: Brown the 450 g sliced chicken sausage in a large skillet with 1 tablespoon of the oil over medium high heat for 4 to 5 minutes, until the slices get deep brown edges. Remove them to a plate and save the fat in the pan; you will use that to build the flavor.

Step 3: Add the remaining oil and the diced onion mixture to the same skillet. Cook for 7 to 8 minutes, stirring often, until the vegetables soften and start to brown at the edges. Add the 3 minced garlic cloves and 1 tbsp Cajun seasoning, and cook 30 seconds until you can smell it.

Step 4: Pour in the remaining 240 ml (1 cup) stock, the drained tomatoes, and the 120 ml (1/2 cup) cream, scraping up the browned bits. Stir the cooked rice and browned sausage into the skillet, then taste and add a pinch more Cajun seasoning if you like a stronger hit.

Step 5: Scrape everything into a greased 23 cm (9 inch) square baking dish and bake for 20 minutes, until the top looks set and the edges bubble. Let it rest 5 minutes, then shower the sliced scallions over the top so you get some oniony freshness in every bite.

French Onion Wild Rice Casserole

If you love French onion soup, this is that same deep onion flavour in casserole form. The onions get a long, slow cook before the rice and cheese join.

Ingredients (makes 4 servings)

• Wild rice blend, rinsed: 180 g (3/4 cup)
• Beef stock: 720 ml (3 cups)
• Yellow onions, thinly sliced: 900 g (2 lb)
• Unsalted butter, divided: 45 g (3 tbsp)
• Garlic cloves, minced: 2
• Fresh thyme leaves: 1 tsp
• Balsamic vinegar: 1 tsp
• Gruyère cheese, shredded: 150 g (1 1/2 cups)
• Panko breadcrumbs: 40 g (2/3 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Preheat the oven to 180C/350F. Cook the 180 g (3/4 cup) wild rice in 480 ml (2 cups) of the beef stock for 35 minutes, until tender but still slightly chewy. You want the pot almost dry before the onions join.

Step 2: Melt 30 g (2 tbsp) butter in a deep skillet over medium heat. Add the 900 g onions and a pinch of salt, then cook for 20 to 25 minutes, stirring every few minutes, until they collapse and turn deep golden. You will see the bottom of the pan brown just before the onions do.

Step 3: Stir in the 2 minced garlic cloves, 1 tsp thyme, and 1 tsp balsamic vinegar, scraping up the browned layer. Cook for 2 more minutes, then add the remaining 240 ml (1 cup) stock and the cooked rice. You should taste a spoonful now and adjust the salt.

Step 4: Spread half the rice mixture in a greased 20 cm (8 inch) square dish, scatter half the Gruyère over it, then repeat with the rest. Mix the 40 g panko with the remaining 15 g butter and sprinkle it over the top. You are building layers so the cheese melts through instead of staying on top.

Step 5: Bake for 25 minutes, until the breadcrumbs are golden and the cheese bubbles around the edge. Rest for 5 minutes before you spoon it out, because this dish is molten right from the oven.

Coconut Curry Wild Rice Casserole with Chickpeas

This is the one for when you want something bright and rich at the same time. Coconut milk and curry powder turn wild rice into a weeknight dish with real personality.

Ingredients (makes 6 servings)

• Wild rice blend, rinsed: 220 g (1 cup)
• Vegetable stock: 480 ml (2 cups)
• Full fat coconut milk: 1 can (400 ml / 13.5 oz)
• Yellow onion, garlic, and ginger, grated: 1 onion, 3 cloves garlic, 1 tbsp ginger
• Curry powder and ground turmeric: 1 tbsp curry powder plus 1/2 tsp turmeric
• Chickpeas, drained and rinsed: 1 can (400 g / 14 oz)
• Baby spinach: 150 g (5 cups)
• Lime juice: 1 tbsp
• Cashews, roughly chopped: 60 g (1/2 cup)
• Salt: to taste

Instructions

Step 1: Set the oven to 180C/350F. Bring the 220 g wild rice, 480 ml (2 cups) stock, and half the can of coconut milk to a boil in a pot, then cover and simmer for 30 minutes. You want the rice to drink in that coconut flavor while it cooks.

Step 2: Spoon 2 tablespoons of the coconut cream from the can into a hot skillet. Add the onion, garlic, and ginger and cook for 6 minutes, until the onion is soft and your kitchen smells bright.

Step 3: Stir in the 1 tbsp curry powder and 1/2 tsp turmeric, cooking 30 seconds until the spices turn fragrant. Add the chickpeas, the remaining coconut milk, and a good pinch of salt, then simmer for 5 minutes so the sauce thickens slightly. You will see little golden pockets of oil appear at the edges.

Step 4: Fold the cooked rice and 150 g spinach into the curry mixture, and keep stirring just until the spinach wilts. Scrape everything into a greased 23 cm (9 inch) square baking dish, then sprinkle the 60 g cashews over the top. You want the nuts exposed so they toast in the oven.

Step 5: Bake for 20 minutes, until the top is lightly golden and the edges bubble. Squeeze the 1 tbsp lime juice over the finished dish, then spoon it into bowls and you will see why the lime belongs there.

Mexican Wild Rice Casserole with Black Beans

You get the beans, tomatoes, and cheese doing the work while the rice adds chew. This is a good one for the night before you need an easy reheat.

Ingredients (makes 8 servings)

• Wild rice blend, rinsed: 280 g (1 1/2 cups)
• Vegetable stock: 720 ml (3 cups)
• Olive oil: 2 tbsp
• Yellow onion and red bell pepper, diced: 1 medium onion and 1 large pepper
• Garlic cloves, minced: 3
• Taco seasoning: 2 tbsp
• Black beans, drained and rinsed: 2 cans (each 400 g / 14 oz)
• Fire roasted diced tomatoes, drained: 1 can (400 g / 14 oz)
• Monterey Jack cheese, shredded: 200 g (2 cups)
• Fresh cilantro leaves, chopped: 1/2 cup

Instructions

Step 1: Preheat the oven to 190C/375F. Cook the 280 g wild rice in 720 ml (3 cups) vegetable stock for 35 minutes, until the grains split and the pot is nearly dry. You want to start with rice that is still a touch firm.

Step 2: Warm the 2 tbsp olive oil in a big skillet over medium heat. Add the diced onion and bell pepper and cook for 7 minutes, until they soften and get a little char at the edges. You can add the 3 minced garlic cloves at the 5 minute mark so they soften without burning.

Step 3: Stir in the 2 tbsp taco seasoning and cook for 30 seconds, then add the beans, tomatoes, and cooked rice. Fold everything gently so the beans stay mostly whole, and taste the mixture to see if you want more taco seasoning.

Step 4: Spread half the filling into a greased 23 x 33 cm (9 x 13 inch) baking dish, scatter half the cheese over it, then repeat with the rest. You are after two distinct layers so the cheese melts between them.

Step 5: Bake for 20 minutes, until the cheese is melted and the edges bubble. Shower the cilantro over the top, then bring the dish to the table with a big spoon so you get beans, rice, and cheese in every scoop.

Freezer Chicken Wild Rice Casserole

You make this in one big batch and freeze in two pans, so a future weeknight already has dinner handled. The rice is fully cooked before it goes into the freezer.

Ingredients (makes 2 freezer pans, 4 servings each)

• Wild rice blend, rinsed: 360 g (2 cups)
• Chicken stock: 1.4 L (6 cups)
• Unsalted butter, divided: 90 g (6 tbsp)
• Yellow onions and celery, diced: 2 medium onions and 3 ribs
• All-purpose flour: 60 g (1/2 cup)
• Whole milk: 720 ml (3 cups)
• Cooked chicken, shredded: 900 g (2 lb)
• Frozen peas and carrots: 300 g (2 cups)
• Sour cream: 240 ml (1 cup)
• Panko breadcrumbs, mixed with salt and black pepper: 80 g (1 1/2 cups)

Instructions

Step 1: Bring the 360 g wild rice and 720 ml (3 cups) of the stock to a boil, then cover and simmer for 40 minutes until the liquid is absorbed and the grains are tender. You want to cook it all the way here because the pan will bake from frozen later.

Step 2: While the rice cooks, melt 60 g (4 tbsp) butter in a large pot. Add the diced onions and celery and cook over medium for 8 minutes, until they turn soft and sweet. Sprinkle in the 60 g (1/2 cup) flour, then stir 1 minute before you pour in the remaining stock and the 720 ml (3 cups) milk.

Step 3: Whisk the sauce over medium heat until it thickens and comes to a low bubble, about 5 minutes. Remove from heat and fold in the 900 g chicken, 300 g peas and carrots, 240 ml (1 cup) sour cream, and the cooked rice. You should be able to taste the filling now and decide if it needs anything.

Step 4: Divide the filling between two greased 20 cm (8 inch) square freezer pans and let them cool completely. You want the pans cold before you wrap them so ice crystals do not form on the inside.

Step 5: Top each pan with half the 80 g panko and the remaining melted butter, then cover with foil and freeze for up to 3 months. You can write the date on the foil so you know which one to bake first.

Step 6: To bake, put one covered pan straight from the freezer into a cold oven and set it to 180C/350F. Bake for 1 hour covered, then uncover and bake 15 more minutes until the top is golden and the centre is hot. Rest for 5 minutes, then scoop into bowls while it is still bubbling.

One trick carries across every version: leave the wild rice a few minutes shy of done before it goes into the oven. That chew is what holds the casserole together, and overcooked rice turns to mush by the time the top browns.

Pick the one that fits tonight’s mood, get it in the oven, and let the smell do the rest. You will be glad for the leftovers.