Creamy Mushroom, Green Bean and Wild Rice Casserole

5 from 1 vote

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 meal!

Prep Time35

Cook Time20

soak time1

Total Time1 55

Course: Side Dish

Cuisine: American

Calories: 230kcal

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

Recipe minimally adapted, with permission, from Oh She Glows for Dinner by Angela Liddon

Storage: Leftovers can be stored in an airtight container for up to 4 days, or freeze in an airtight container for up 2 months. Reheat in a preheated (400°F) oven, uncovered, for 25 to 30 minutes, until warmed through.

Tips: Frozen chopped (not French-cut) green beans work great as a swap for fresh. Simply add the frozen green beans during the last few minutes of cooking the mushroom mixture.

The original recipe calls for 2 teaspoons pure maple syrup and 1 teaspoon of added salt. I chose to omit these because I used low sodium tamari and regular vegetable broth, and felt like the apple cider vinegar added enough sweetness for my liking. If you decide to use coconut aminos you will likely want to use about a teaspoon of salt in the recipe. Taste test the mixture to see what you prefer prior to transferring to the casserole dish.

Nutrition