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Cheesy wild rice casserole with broccoli and thyme casserole branches on top

Broccoli Cheese Wild Rice Casserole

5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr 5 mins
Course Main Course, Side Dish
Cuisine American
Servings 12
Calories 198 kcal


  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • ½ cup sweet onion finely diced
  • ½ cup celery finely diced
  • 2 whole carrots peeled and finely diced
  • 2 cloves garlic minced
  • 3 teaspoons fresh thyme plus more for serving
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups wild rice blend I like Ralston’s Nature's Blend
  • 2 cups broccoli florets
  • 1 cup white cheddar cheese shredded
  • 1 cup Gouda cheese shredded
  • ½ cup heavy cream


  • Preheat oven to 425 degrees F.
  • In a large, oven-safe skillet over medium heat, add olive oil and butter. Once the butter has melted, add onions, celery, and carrots. Cook until fragrant, 3-4 minutes. Add thyme, red pepper flakes, salt, and pepper. Add the wild rice and cook for 2-3 minutes. Pour 5 cups of water in with the rice and vegetables and bring to a boil. Cover and reduce the heat to low. Allow the wild rice mixture to cook covered for 45 minutes, or until the rice is tender.
  • Once the rice is tender, stir in broccoli, ½ cup of the cheddar cheese, and ½ cup of the Gouda cheese. Check for seasonings and add salt and pepper to taste. Sprinkle the remaining cheese over the top of the casserole.
  • Bake casserole in the oven for 20 minutes, or until the cheese begins to brown. Serve warm.


Calories: 198kcalCarbohydrates: 3gProtein: 8gFat: 17gSaturated Fat: 10gTrans Fat: 1gCholesterol: 53mgSodium: 452mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 611IUVitamin C: 16mgCalcium: 230mgIron: 1mg
Keyword broccoli cheese wildrice casserole, rice casserole, wild rice casserole
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