Wild Rice, Mushroom and Cheese Casserole-Crock Pot

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“For the most part I really like this recipe. What I don't like is the fact that I need to pre-cook the ingredients-I'm more of a "dump it in the crock pot and go" gal. However, this one is worth the extra skillet I have to clean. You can use pepper-jack, cheddar or swiss cheese. We like swiss cheese the best but it's up to you and your personal taste. If you don't care for oregano use thyme.”
READY IN:
5hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly coat your crock pot with oil or cooking spray.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add onion, peppers and mushrooms.
  4. Cook for 5 minutes, stirring often.
  5. Add garlic, tomatoes, oregano and smoked paprika.
  6. Cook for 2 additional minutes.
  7. Transfer to crock pot.
  8. In same skillet, same heat melt butter.
  9. Whisk in flour, making a light golden brown roux.
  10. Whisk in milk and bring to a boil.
  11. Reduce heat to medium & stir in cheese.
  12. Stir or whisk constantly to make a creamy sauce.
  13. Add cooked wild rice and pecans to mushroom mixture in crock pot-stir.
  14. Fold in cheese sauce.
  15. Cover and cool on low for 5 hours or high for 3 hours.

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