Broccoli Wild Rice Casserole

5 from 8 votes

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

Keyword broccoli, casserole, wild rice

Prep Time 45

Cook Time 30

Total Time 1 15

Servings servings

Calories 530kcal

Author Debi

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.
1 ½ cups uncooked wild rice
Preheat oven to 350° F.
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.
1 tablespoon olive oil, 2 leeks, white and light green parts, 4 ounces mushrooms, 4 carrots, 1 teaspoon dried thyme leaves
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.
¼ cup all-purpose flour, 4 cups milk, 1 ounce cream cheese
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.
16 ounces frozen meatballs, 3 cups broccoli florets, 3 green onions, 1 ½ teaspoons salt, ½ teaspoon black pepper, ½ cup sliced almonds