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.”
5hrs 30mins

Ingredients Nutrition


  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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