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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Active Time:40 minsTotal Time:1 hr 5 minsServings:6Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 5 minsServings:6
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Comfort food that doesn’t take all day? Yes, please. ThisSkillet Spinach, Mushroom & Wild Rice Casseroleuses smart shortcuts—like microwaved wild rice and garlic-and-herb cheese—that bring big flavor and save you time in the kitchen. Brimming with antioxidants from the mushrooms, garlic, spinach and herbs, this dish is a healthy crowd-pleaser. Read below for even more time-saving tips, plus how to use the dried herbs you already have on hand in place of fresh.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients6tablespoonsunsalted butter, divided2(8-ounce) packagescremini mushrooms, sliced¾teaspoonsalt, divided2leeks, thinly sliced and well rinsed3clovesgarlic, finely chopped2teaspoonschoppedfresh rosemary2teaspoonschoppedfresh thyme, plus more for garnish½teaspoonground pepper3tablespoonsall-purpose flour2½cupswhole milk¼teaspoonground nutmeg1(10-ounce) packagefrozen chopped spinach, thawed and squeezed dry1(5.2-ounce) packagegarlic-and-herb spreadable cheese (such as Boursin)2(8.5-ounce) packagesmicrowaveable wild rice, cooked according to package directions1cupshredded Gruyère cheese
Cook Mode(Keep screen awake)
Ingredients
6tablespoonsunsalted butter, divided
2(8-ounce) packagescremini mushrooms, sliced
¾teaspoonsalt, divided
2leeks, thinly sliced and well rinsed
3clovesgarlic, finely chopped
2teaspoonschoppedfresh rosemary
2teaspoonschoppedfresh thyme, plus more for garnish
½teaspoonground pepper
3tablespoonsall-purpose flour
2½cupswhole milk
¼teaspoonground nutmeg
1(10-ounce) packagefrozen chopped spinach, thawed and squeezed dry
1(5.2-ounce) packagegarlic-and-herb spreadable cheese (such as Boursin)
2(8.5-ounce) packagesmicrowaveable wild rice, cooked according to package directions
1cupshredded Gruyère cheese
Directions
Preheat oven to 350°F with a rack in top third position (or 6 inches from heat source). Melt 3 tablespoons butter in a 10-inch cast-iron or other deep ovenproof skillet over medium-high heat. Add sliced mushrooms and ¼ teaspoon salt; cook, stirring occasionally, until browned, about 16 minutes. Transfer to a plate; do not wipe the skillet clean.
Melt the remaining 3 tablespoons butter in the skillet over medium heat. Add sliced leeks and ¼ teaspoon salt; cook, stirring often, until softened and slightly translucent, about 5 minutes. Add chopped garlic, 2 teaspoons each rosemary and thyme and ½ teaspoon pepper; cook, stirring constantly, until fragrant, about 1 minute. Add 3 tablespoons flour; cook, stirring constantly, for 1 minute, then gradually add 2½ cups milk (about ¾ cup at a time); cook, stirring often, until the sauce thickens and coats the back of a spoon, 4 to 5 minutes. Stir in ¼ teaspoon nutmeg and the remaining ¼ teaspoon salt. Add drained spinach and 1 (5.2-ounce) package garlic-and herb cheese; cook over medium-low heat, stirring constantly, until the cheese is melted and the spinach is evenly distributed, about 2 minutes. Remove from heat; fold in prepared rice and the cooked mushrooms until combined. Spread into an even layer; sprinkle with 1 cup Gruyère.
Bake until the cheese is melted, 10 to 12 minutes. Increase oven temperature to broil (do not remove skillet from oven) and broil until the cheese is browned, 2 to 3 minutes. Let rest for 10 minutes before serving; garnish with additional thyme, if desired.
To make aheadAssemble casserole (Step 2), but don’t top it with the cheese yet. Cover and refrigerate the casserole overnight. When you’re ready to cook it, let the casserole come to room temperature while the oven preheats. Bake, covered, until heated through. You may have to bake it longer because it’s been refrigerated. Then, top the casserole with cheese and broil until melted.
To make ahead
Assemble casserole (Step 2), but don’t top it with the cheese yet. Cover and refrigerate the casserole overnight. When you’re ready to cook it, let the casserole come to room temperature while the oven preheats. Bake, covered, until heated through. You may have to bake it longer because it’s been refrigerated. Then, top the casserole with cheese and broil until melted.
Frequently Asked Questions
We like the nuttiness that Gruyère cheese adds to this recipe, but you can also use mozzarella or Parmesan. Instead of Boursin, feel free to use cream cheese. This recipe calls for cremini mushrooms, which impart a mild, savory flavor that we enjoy. If you don’t have cremini mushrooms, you can substitute with shiitake, oyster, porcini, chestnut, portobello, white button or any other mushrooms you prefer—or a combination of your favorites.
EatingWell.com, November 2024
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Nutrition Facts(per serving)492Calories30gFat37gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
