Bacon, mushroom and wild rice casserole

Heather Disarro

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Bacon and mushroom wild rice casserole tastes like it has been cooking all day, when in reality it just takes moments to throw together. Smoky bacon, earthy mushrooms and perfectly chewy wild rice are sure to wow any crowd!

bacon mushroom and wild rice casserole

Bacon, mushroom and wild rice casserole

Serves 6-8


  • 2 cups cooked wild rice
  • 1 pint mushrooms, roughly chopped
  • 5 slices thick-cut bacon, cooked until crisp and chopped
  • 2-1/2 cups nonfat milk
  • 2 tablespoons cornstarch
  • 1 (1.25 ounce) packet onion soup mix
  • 1/2 teaspoon black pepper


  1. Preheat oven to 350 degrees F.
  2. Heat a large skillet over medium heat.
  3. Spray with nonstick spray, then add the mushrooms immediately.
  4. Spread the mushrooms into an even layer, then let them cook for 6 to 8 minutes without stirring at all.
  5. Whisk together the milk, cornstarch, onion soup mix and pepper.
  6. When the mushrooms are caramelized, add the bacon and the wet ingredients.
  7. Stirring constantly, cook the mixture over medium heat until very thick, about the consistency of cream of mushroom soup.
  8. Stir in the rice, then pour into an oven-safe dish.
  9. Cook for 15 minutes until completely heated through.
  10. Serve hot.

More delectable mushroom casseroles

Broccoli mushroom casserole
Mushroom potato casserole
Cheesy turkey mushroom bake

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.