Wild Rice, Spinach and Fontina Casserole

Course: Side Dish

Cuisine: American

Keyword: Casserole, casserole recipe with wild rice and spinach

Prep Time: 30

Cook Time: 1 20

Total Time: 1 50

Servings: people

Calories: 283kcal

Author: Kris Longwell

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!

Print Recipe

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 tbsp thyme fresh, chopped
½ tsp 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 tbsp thyme, ½ tsp 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 tsp salt and ½ tsp 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