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.
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.
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.
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.
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