Broccoli Wild Rice Casserole - Creamy sauce, nutty wild rice, earthy broccoli, Hearty meatballs - Oh this casserole is so yummy! Your family will love it!

Broccoli Wild Rice Casserole

Creamy sauce surrounding nutty wild rice and earthy broccoli. Hearty meatballs nestled in. Oh this casserole is so yummy! Your family will love it!
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Author Debi

Ingredients

  • 1 ½ cups uncooked wild rice, 3 cups cooked
  • 1 tablespoon olive oil
  • 2 leeks, white and light green parts, cleaned and sliced
  • 4 ounces mushrooms, finely chopped, about 1 ½ cups
  • 4 carrots, peeled and chopped
  • 1 teaspoon dried thyme leaves
  • ¼ cup all-purpose flour
  • 4 cups milk
  • 1 ounce cream cheese, cut into cubes
  • 16 ounces frozen meatballs
  • 3 cups broccoli florets
  • 3 green onions, sliced
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • ½ cup sliced almonds, optional

Instructions

  1. If the wild rice is uncooked, bring a large pot of water to a boil, and cook the wild rice according to package directions, about 45 minutes. Drain cooked wild rice.
  2. Preheat oven to 350° F.
  3. While wild rice cooks, heat oil in a large pot over medium-high. Add leeks, and cook until leeks begin to wilt, about 3-5 minutes. Add chopped mushrooms, carrots, and thyme, and cook until all the liquid from the mushrooms has released, and the rest of the veggies are browned and tender, about 10-13 minutes.
  4. Stir in flour and cook 1 minute. Slowly stir in milk; cook 3 minutes. Stir in cream cheese until smooth, and cook a couple of minutes or until slightly thickened.
  5. Remove pot from heat, and stir in cooked wild rice, meatballs, broccoli, green onions, salt, and pepper. Taste for salt and pepper. Pour mixture into a 13x9-inch pan, and bake, uncovered, for 25 minutes. Remove from oven and sprinkle with almonds. Return to oven and cook an additional 5 minutes, or until casserole is bubbly and almonds are toasted.