Wild Rice, Spinach and Fontina Casserole

This meatless casserole is amazing at any time of the year, but when it’s cold outside, there’s nothing much more satisfying.  

We just love the nutty flavor of wild rice and of course the beauty of sautéd spinach combined with luxurious fontina cheese. Mix in some sauteed onion, garlic, sun-dried tomatoes, and and then topped with almonds – all baked to yummy, gooey perfection. And it can easily be prepared in advance!

How To Make Wild Rice, Spinach, and Fontina Casserole.

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The Ingredients You Will Need

The ingredients in this flavorful casserole are straightforward and easy to find. We provide some substitutions for you below, if necessary. Here’s what you’ll need to have on hand:

Wild rice – Actually, we love using a wild rice blend. Our favorite is Royal Blend which can be found in most supermarkets or online.
Stock or broth – You can go with chicken or vegetable. We love to cook our rice in chicken (or vegetable) stock, but you could substitute water, if desired.
Spinach – Fresh, mature is best. Baby spinach can be used. If going with frozen, allow it to completely thaw and then squeeze out excess water.
Oil – Olive oil or extra-virgin oil.
Thyme – Fresh is recommended, but dried will work, too. If using dried, go with 1 tsp.
Nutmeg – Freshly grated is great, but ground works perfectly, too.
Flour – All-purpose.
Milk – Preferably whole. Half and half or even heavy (or double) cream can be substituted.
Sun-dried tomatoes – In oil, roughly chopped. (Drained).
Fontina cheese – Other wonderful substitutions are Gruyere, Gouda, and Swiss. Mozzarella would work, too, but not be quite as rich.
Seasonings – Salt and pepper.
Almonds – Sliced work best. Chopped pecans would be a decent substitution.

EXPERT TIP: Be sure to follow the cooking instructions on the rice packaging. As mentioned, we love to cook the rice in chicken broth or vegetable broth. It adds a depth of flavor to the casserole that is wonderful. The rice can be made hours in advance.

Tips for Making Perfect Wild Rice, Spinach, and Fontina Casserole

Don’t Overcook the Rice – Cook the wild rice blend until it is tender but still has a slight bite, ensuring it doesn’t become mushy in the casserole.

Sauté the Spinach Carefully – Cook the spinach in the olive oil until it is just wilted, preserving its vibrant color and fresh flavor in the casserole. When adding the flour, continue cooking for another minute.

Go with Quality Ingredients – This casserole is best when the ingredients are top-notch and fresh. Don’t skimp on the rice, spinach, or cheese. Whole milk is highly recommended. This has a “special occasion” taste and appearance.

Watch the Almonds – Sprinkle the sliced almonds on top of the casserole just before baking to add a delightful crunch and nutty flavor to the finished dish. Don’t let them burn, though. Once they start brown, the casserole should be ready.

EXPERT TIP: Be sure to whisk constantly as you add the milk and stock to the flour/roux mixture. Continue whisking or stirring with a large wooden spoon until all lumps are no longer visible.

How To Serve

The flavor profile of this casserole is pure comfort and it makes it an ideal (and unique) side dish during the holiday season.

It is a filling casserole and can absolutely be served as a main (and vegetarian) course.

If feeding more than four guests, the recipe can easily be doubled.

Other Amazing Side Dish Recipes to Try

Although this casserole can also be served as a main dish, it is really spectacular as a scene-stealing side dish. Here are a few more stellar side dishes that will give the main dish a run for its money!

Wild Rice Pilaf with Pecans and Dried Cranberries
Gourmet Green Bean Casserole
Braised Green Beans with Tomatoes
Fondant (Melting) Potatoes
Crispy Hasselback Potatoes
Potatoes Dauphinoise (French Gratin)
Roasted Cauliflower with Olives and Lemon
Shaved Brussels Sprouts with Pancetta
Stewed Okra and Tomatoes
Maple Braised Carrots
Cream of Corn Casserole
Easy Herbed Rice Pilaf with Toasted Pecans

These are absolutely amazing and perfect for that special meal. But, in the meantime, isn’t this epic meatless casserole calling your name?

This casserole is even more delicious as it is gorgeous in presentation.

The flavors work perfectly together and the slight crunch from the toasty almond slices delivers superior texture.

As mentioned, this is glorious to serve for a special holiday feast, but it’s so good and easy to prepare, it’s perfect for any occasion at any time of the year!

We’ve never served this once when guests didn’t rave about it and immediately wanted the recipe.

Even meat-loving folks flip for the casserole. It is hearty and so fulfilling.

And it reheats in the oven (or even the microwave) perfectly. Leftovers are even better the next day!

Grilled chicken and this incredible casserole make one of the most delicious meals you’ll ever prepare!

Ready to make the most delicious meatless casserole in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag @HowToFeedaLoon!

Wild Rice, Spinach and Fontina Casserole

This casserole is so fulfilling and great for a special occasion or any night of the week. You can prepare the dish up to 3 days ahead...just cover it and keep it in the fridge. Uncover and bake when ready to serve. Amazing!

5 from 3 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6 people

Calories: 283kcal

Author: Kris Longwell

Video

Equipment

• ▢
  2 to 2½ quart baking dish, or 8x8" dish

Ingredients

• ▢ 1 cup wild rice blend uncooked, approximately 2½ cups once cooked, see NOTES
• ▢ 2½ cups chicken broth or vegetable, divided, see NOTES
• ▢ ¼ cup olive oil
• ▢ 1 medium onion chopped
• ▢ 1 tablespoon thyme fresh, chopped
• ▢ ½ teaspoon nutmeg ground
• ▢ 8 oz spinach fresh, mature, washed with stems removed
• ▢ ¼ cup all-purpose flour
• ▢ 1 cup milk whole
• ▢ Kosher salt and fresh ground black pepper
• ▢ ⅓ cup sun-dried tomatoes in oil, drained, chopped
• ▢ 1 cup Fontina cheese shredded, and divided into 2 half cups.
• ▢ cooking spray
• ▢ ¼ cup almonds sliced

Instructions

• Cook rice according to packaging instructions. If desired, cook with chicken or vegetable broth (instead of water). Set aside.
  1 cup wild rice blend, 2½ cups chicken broth
• Preheat oven to 375°F.
• In a large skillet, heat the oil over medium heat. Add the onion and sauté until soft, about 4 minutes. Stir in the thyme and nutmeg and cook another minute.
  ¼ cup olive oil, 1 medium onion, 1 tablespoon thyme, ½ teaspoon nutmeg
• Add the spinach and cook until completely wilted, about 3 minutes.
  8 oz spinach
• Sprinkle the flour over the spinach and stir, cooking for another minute.
  ¼ cup all-purpose flour
• Carefully whisk in the milk and 1 cup of broth. Continue whisking and then stirring with a wooden spoon until the sauce has thickened, about 3 to 4 minutes. Season with 1 teaspoon salt and ½ teaspoon black pepper.
  1 cup milk, Kosher salt and fresh ground black pepper
• Stir in the rice, sun-dried tomatoes, and ½ of the cheese (½ cup).
  ⅓ cup sun-dried tomatoes, 1 cup Fontina cheese
• Lightly grease the baking dish with cooking spray.
  cooking spray
• Transfer mixture to dish and top with remaining ½ cup of cheese and then sprinkle on the almonds.
  ¼ cup almonds
• Bake for 20 to 25 minutes, or until lightly browned on top.
• Let the casserole rest for about 5 to 10 minutes before serving.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

We recommend a wild rice medley. However, check the packaging instructions on how long to cook the rice. Wild rice cooks much longer than most other types. 

You can cook the rice in chicken or vegetable broth/stock, or just water. If using water, you'll only need 1 cup of broth/stock for this recipe. Also, you can substitute Swiss or Gruyere cheese for the Fontina.

If using frozen spinach, allow it to thaw completely first and then squeeze as much of the water out of it as possible. 

The casserole can be assembled 1 to 3 days before baking. Cover with plastic wrap and keep in the fridge until ready to bake (if chilled, you may need to bake it an extra 10 to 15 minutes - keep an eye on the almonds, if they are getting two brown, cover with foil.

Leftovers will keep covered in the fridge for up to 5 days. Reheat in the oven (350°F) until heated through, or heat in the microwave on HIGH in 1-minute intervals.  The casserole can be frozen for 2 to 3 months. Let thaw completely before baking. 

Nutrition

Calories: 283kcal | Carbohydrates: 15g | Protein: 12g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 32mg | Sodium: 592mg | Potassium: 597mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3923IU | Vitamin C: 16mg | Calcium: 245mg | Iron: 2mg

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POST UPDATE: This post was originally published in January 2016, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2024!