Make this Wild Rice and Ham Casserole for dinner tonight! Use a cooked nutty wild rice mixture of brown rice, wild rice, and red rice. Add cubed ham, carrots, celery, mushrooms, and broccoli, all covered with a homemade cheese sauce. It is comfort food, just like wild rice soup. Perfect for a cold winter night or fall dinner. This wild rice casserole recipe will be a family favorite in your house!
Wild rice isn't really a kind of rice. It is a whole grain that grows in shallow lakes in northern Minnesota. When cooked, it has a nutty flavor and is great to add to soups, casseroles, or as a stand-alone side dish. Using a wild rice blend is a budget-friendly option. Lundberg's wild rice blend or Uncle Ben's wild rice will work for this creamy wild rice casserole.
The best part about this casserole recipe is its versatility. Don’t love broccoli, leave it out! Want to use chopped cooked chicken or leftover turkey from Thanksgiving - that will be a delicious option! Say goodbye to the cream-of-anything soup and make a simple homemade cheesy sauce instead. All the ingredients you can easily pronounce.
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Wild Rice Casserole Ingredients
- Cooked Wild Rice Blend - I love to use the Instant Pot to quickly pressure cook a budget-friendly wild rice blend from the grocery store. However, if you want to use wild rice, that will also be a delicious option. Purchasing already-cooked wild rice is another option.
- Shredded Carrots - Take a shortcut and buy the already shredded carrots. Whole chopped carrots will also work.
- Celery - I love the flavor and the color of celery.
- Ham - Use leftover ham or purchase cubed ham for a shortcut option.
- Mushrooms - I used canned mushrooms. Fresh mushrooms will also work. Oyster mushrooms are my favorite.
- Broccoli - Fresh broccoli florets add the perfect texture and color.
- Butter - Salted butter works best.
- Flour - Use all-purpose or gluten-free flour. For gluten-free flour, I love Bob’s Red Mill in the blue bag.
- Chicken Broth - Use a low-sodium option.
- Milk - Do not use skim; there isn’t enough fat to make a creamy sauce.
- Cheddar Cheese - Shredded cheddar is my favorite.
- Salt and Pepper
- Avocado Oil - To saute the veggies.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
How To Make Wild Rice Casserole
Use this recipe to cook the wild rice blend if needed.
In a medium skillet, add the avocado oil. Turn to medium heat and add the shredded carrots and diced celery.
In a large skillet, add the butter over medium-low heat. Once the butter is melted, sprinkle in the flour.
With a flat whisk, stir until the butter and flour are combined.
Pour in ½ cup chicken broth at a time and whisk in until it looks like a sauce.
Add the milk, salt, and pepper, and whisk.
Add the shredded cheese and stir until melted. Remove from the heat.
In a 9x13 inch casserole dish, spray with nonstick cooking spray for easy cleanup. Add the cooked wild rice, sauteed carrots and celery, cubed ham, drained mushrooms, broccoli florets and stir.
Pour the cheese sauce over it all and stir again.
Bake in a 350 degree F oven, uncovered for 30 minutes. The casserole should be bubbly around the edges. Garnish with fresh parsley or chopped green onions.
Wild Rice Casserole Ingredient Swaps
- Meat Options - Swap out cubed ham for chopped cooked skinless chicken breasts or chopped leftover turkey. Leftover rotisserie chicken would also be a great shortcut!
- Veggie Options - Swap out the veggies for your favorites. Chop up a red pepper, add baby spinach, and drained water chestnuts - all delicious options.
- Broth Options - Use chicken stock instead of broth. Use a low-sodium broth to keep the salt under control.
- Milk Options - Use heavy cream for a decadent option or coconut cream for a dairy-free option.
- Cheese Options - Swap out the cheddar cheese for parmesan cheese. Hold off on adding any additional salt until you taste test.
Wild Rice Casserole Variations
Dairy Free Wild Rice Casserole: Swap out the butter for dairy free butter spread. Use coconut cream in place of the milk and skip the cheese in the cheese sauce.
Gluten Free Wild Rice Casserole: Use gluten free flour in the cheese sauce. I love Bob’s Red Mill in the blue bag.
Chicken Wild Rice Casserole: Use cubed cooked chicken, and don't use ham.
Storing Leftovers
To Store: Keep any leftovers in an airtight container in the refrigerator for up to four days.
To Reheat: Using a microwave-safe plate, reheat leftovers in the microwave for 1-2 minutes. Stir halfway between cooking time and stir.
To Freeze: Store chilled leftovers in a freezer-friendly container in the freezer for up to four months. Defrost before reheating.
Meal Planning
Serve this casserole with a side salad using Italian dressing. This casserole is perfect for leftover ham steaks or meal prepped chicken. Make a double batch of this casserole and freeze one for next month. Half the amount of work, with fewer dishes! Win-Win!
Additional Casserole Recipes
Recipe
Wild Rice and Ham Casserole
Equipment
- 9x13 inch Pan
Ingredients
- 2 cups cooked wild rice or wild rice blend
- 1 tablespoon avocado oil or any neutral oil
- 2 cups carrots shredded
- 1 cup celery finely diced
- 1 pound ham cubed
- 1 14.5 oz mushrooms canned
- 1 cup broccoli florets
- 3 tablespoons butter
- 2 cups chicken broth low sodium
- 3 tablespoons flour or gluten free flour
- ½ cup milk
- 1 cup shredded cheddar cheese
- ¼ teaspoon ground black pepper
- ½ teaspoon Kosher salt
- Garnish with Fresh Parsley optional
Instructions
- Cook the wild rice blend if needed.
- In a medium skillet over medium heat, add the avocado oil and the shredded carrots and diced celery.
- In a large skillet, over medium-high heat, add the butter. Once the butter is melted, sprinkle in the flour. With a flat whisk, stir until the butter and flour are combined.
- Add ½ cup chicken broth at a time into the flour-butter mixture and whisk in until it looks like a sauce.
- Add the milk, salt, and pepper, and whisk into the sauce.
- Add the shredded cheese and stir until melted. Remove from the heat.
- In a 9x13 inch prepared casserole dish, add the cooked wild rice, sauteed carrots and celery, cubed ham, drained mushrooms, broccoli florets and stir.
- Pour the cheese sauce and stir again.
- Bake in a 350 degree F oven, uncovered for 30 minutes. The casserole should be bubbly around the edges. Garnish with fresh parsley or green onions.
- Store leftovers in the refrigerator in an airtight container for up to four days.
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