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Skillet Spinach, Mushroom & Wild Rice Casserole Recipe

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4.1 from 66 reviews

This Skillet Spinach, Mushroom & Wild Rice Casserole is a comforting and flavorful dish featuring sautéed cremini mushrooms, tender leeks, and a creamy garlic-herb cheese sauce blended with spinach and wild rice. Topped with melted Gruyère cheese and baked to golden perfection in a cast-iron skillet, it makes for a hearty vegetarian main or side perfect for any occasion.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Herbs

  • 2 (8-ounce) packages cremini mushrooms, sliced
  • 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

Dairy and Cheese

  • 6 tablespoons unsalted butter, divided
  • 2½ cups whole milk
  • 1 (5.2-ounce) package garlic-and-herb spreadable cheese (such as Boursin)
  • 1 cup shredded Gruyère cheese

Grains and Staples

  • 3 tablespoons all-purpose flour
  • 2 (8.5-ounce) packages microwaveable wild rice, cooked according to package directions

Spices and Seasonings

  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • ¼ teaspoon ground nutmeg

Instructions

  1. Preheat and prepare the skillet: Preheat your oven to 350°F (175°C) with a rack positioned in the top third of the oven, approximately 6 inches from the heat source. This setup ensures even baking and browning of the casserole.
  2. Sauté mushrooms: Melt 3 tablespoons of unsalted butter in a 10-inch cast-iron or other deep ovenproof skillet over medium-high heat. Add the sliced cremini mushrooms and ¼ teaspoon of salt. Cook, stirring occasionally, until the mushrooms are browned and their moisture has evaporated, about 16 minutes. Transfer the mushrooms to a plate and leave the skillet as is without wiping it clean.
  3. Sauté leeks and develop aromatics: Melt the remaining 3 tablespoons of butter in the same skillet over medium heat. Add the sliced leeks and another ¼ teaspoon of salt. Cook, stirring often, until the leeks are softened and slightly translucent, about 5 minutes. Add the chopped garlic, fresh rosemary, thyme, and ground pepper. Stir constantly for about 1 minute until the mixture becomes fragrant.
  4. Make the sauce: Sprinkle in the all-purpose flour and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in the whole milk, adding about ¾ cup at a time, stirring often to prevent lumps. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, which should take 4 to 5 minutes. Stir in the ground nutmeg and remaining ¼ teaspoon salt.
  5. Add spinach and cheese: Stir in the thawed and well-drained frozen chopped spinach along with the garlic-and-herb spreadable cheese. Cook over medium-low heat, stirring constantly, until the cheese melts and the spinach is evenly distributed in the sauce, about 2 minutes.
  6. Combine mixture with rice and mushrooms: Remove the skillet from heat and gently fold in the cooked wild rice along with the browned mushrooms, mixing until well combined and evenly incorporated.
  7. Assemble and bake: Spread the casserole mixture evenly in the skillet. Sprinkle the shredded Gruyère cheese evenly over the top. Bake in the preheated oven until the cheese is melted, about 10 to 12 minutes.
  8. Broil for browning: Increase the oven temperature to broil without removing the skillet. Broil the casserole for 2 to 3 minutes, or until the cheese is nicely browned on top. Keep a close eye to avoid burning.
  9. Rest and garnish: Remove the skillet from the oven and let the casserole rest for 10 minutes before serving. Garnish with additional fresh thyme if desired to add a fresh herbal aroma and flavor.

Notes

  • Ensure the frozen spinach is fully thawed and excess water squeezed out to prevent a watery casserole.
  • If you don’t have a cast-iron skillet, any deep, oven-safe skillet will work for this recipe.
  • The microwaveable wild rice packages save time—if using regular rice, cook it beforehand following package instructions.
  • Adjust herbs like rosemary and thyme according to your taste preference or availability.
  • Allowing the casserole to rest helps it set and makes for cleaner serving.
  • Watch carefully when broiling, as cheese can darken quickly.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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