Angela’s Creamy Mushroom, Green Bean and Wild Rice Casserole
Creamy Mushroom, Green Bean and Wild Rice Casserole- This crowd-pleasing casserole has a rich velvety texture and is packed with umami flavor. Perfect for serving as a holiday side dish or adding chickpeas to create a satiating meal!
I’m so excited to be sharing a recipe from one of my all-time favorite blogger’s brand new cookbook with you guys! As soon as I took a bite of this casserole I thought to myself, this is exactly why it’s Angela’s third book. Homegirl knows how to create vegan food that will blow EVERYONE away, no matter what type of diet they follow.
In addition to this show-stopping casserole, Oh She Glows for Dinner is bursting at the seams with creative main courses that you’ll want to make again and again. From holiday favorites to practical meals that are ideal for busy weeknights, there are nourishing options for every occasion. Angela has done a fantastic job breaking down each recipe with expert detail to assure that you have success from the start. She’s also included Glow Getter meal plans, helpful prep-ahead tips, as well as in-depth storage and reheating instructions.
Oh She Glows for Dinner also features a convenient new label index that allows you to look up recipes based on allergies or food preferences such as gluten-free, freezer-friendly, one-pot, nut-free and more.
Here are a few that I plan to try next:
- Immunity Glow Shot
- Velvety Alfredo Mushroom-and-Chickpea Pot
- Creamy Buffalo Cauli Tacos
- Immune-Boosting Hungarian Mushroom and Wild Rice Stew
- Italian One-Pot Buttery Tomato, White Beans and Farro
- Romesco Roasted Potatoes and Green Beans
- 6-Ingredient Chocolate Peanut Butter Oat Crumble Squares
Now you can see why it was such a tough decision for me to decide what to make! Those of you that follow me on Instagram helped me narrow it down by voting for this casserole. I’m not surprised it won, considering Thanksgiving is right around the corner and this would be more than ideal to make for the holiday.
Angela offers two options for toppings; either sliced almonds (which she recommends) or panko breadcrumbs (which I already had on hand). I’m hoping to get my hands on some sliced almonds so that I can make it that way for Thanksgiving because I can imagine it would be even more incredible, if that’s somehow possible.
Although this is one that you’ll want to share to impress everyone with your plant-based culinary skills, it can easily be turned into a protein-packed entree by adding a can of drained and rinsed chickpeas.
Creamy Mushroom, Green Bean and Wild Rice Casserole
For the Casserole
- 1 cup uncooked wild rice blend
- 1 batch Cashew Sour Cream, see recipe below
- 2 tablespoons extra virgin olive oil
- 2 pounds cremini mushrooms, sliced
- 1 ½ cups chopped (1-inch pieces) green beans
- 6 medium garlic cloves, minced (2½ tablespoons)
- ¼ cup low sodium tamari, or coconut aminos for soy-free
- 2 teaspoons smoked paprika
- ¼ teaspoon cayenne pepper, optional
- ½ cup vegetable broth
- 1½ tablespoons apple cider vinegar
- ½ cup panko breadcrumbs or sliced almonds
- salt & pepper, to taste
For the Cashew Sour Cream
- 1½ cups raw cashews
- ¾ cup water
- 2 tablespoons fresh lemon juice
- 2 teaspoons apple cider vinegar
- ½ teaspoon fine sea salt, to taste
Prep the Cashew Sour Cream
- Place the cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. Alternatively, you can soak them in room-temperature water for 8 hours or up to overnight.
- Transfer the drained cashews to a high-speed blender and add the water, lemon juice, apple cider vinegar, and salt. Blend on high until smooth, stopping to scrape down the sides of the blender as needed. You can also add a splash more water if necessary to help blend. Set aside.
Prep the Casserole
- Cook the rice according to the package directions then drain and set aside.
- Preheat the oven to 400°F then lightly grease an 8x12-inch or 9x13-inch casserole dish.
- In a large (5-quart/5 L) pot, place the oil, mushrooms, green beans, garlic, tamari (or coconut aminos), smoked paprika, and cayenne pepper. Stir well to combine. Set heat to medium-high and saute, uncovered, stirring occasionally, for up to 10-12 minutes. The mixture should be simmering rapidly once the mushrooms start to release their liquid. There will still be a lot of liquid (1 cup or so) left in the pot, but we want this, as it form the base of the sauce.
- To the pot, add the Cashew Sour Cream, broth, and the cooked drained wild rice blend. Stir to combine, season with vinegar, salt and pepper, to taste. Remove from heat. The mixture will look very soup and liquidy, but it will thicken in the oven.
- Transfer the mixture to prepared casserole dish using a large spoon or spatula and even out the top. Sprinkle with panko breadcrumbs (or sliced almonds). Bake, uncovered, for 20-25 minutes, until lightly golden, bubbling and heated through. Serve and enjoy!