Green Bean & Mushroom Casserole with Wild Rice

Name: Green Bean &amp; Mushroom Casserole with Wild Rice
Prep time: 15 min
Cook time: 1 min
Total time: 1 min
Ingredients: 4 1/2 (1.1 L) cups low-sodium vegetable broth; 1/2 teaspoon garlic powder; 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper, plus more to taste; 6 ounces (170 g) crimini mushrooms, sliced (about 5 large); 8 ounces (225 g) green beans, ends trimmed and cut in half; 1 small yellow onion, diced and/or caramelized*; 2 cups (415 g) wild rice blend

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Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 4

Author : Caitlin Shoemaker

green bean casserole

Green Bean & Mushroom Casserole with Wild Rice

Ingredients

Remove All · Remove Spices · Remove Staples

4 1/2 (1.1 L) cups low-sodium vegetable broth1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/4 teaspoon black pepper, plus more to taste6 ounces (170 g) crimini mushrooms, sliced (about 5 large)8 ounces (225 g) green beans, ends trimmed and cut in half1 small yellow onion, diced and/or caramelized*2 cups (415 g) wild rice blend

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Instructions

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Step 1

Preheat the oven to 400F. Mix the vegetable broth, garlic powder, dried thyme, and black pepper together in a medium pot and bring to a boil over high heat.

Step 2

While the liquid is heating up, layer the mushrooms, green beans, onion, and uncooked rice in a 9×13″ casserole dish; try to spread everything out as evenly as possible.

Step 3

Pour the liquid evenly over the casserole dish; if any spices stick together you can gently separate them with a spatula. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

Step 4

Remove from the oven, uncover, and let stand for 5 minutes before serving as desired. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.