A savory blend of fresh green beans, wild rice, and cream of mushroom soup baked into a comforting casserole! Easy to make and perfect for cold nights or a holiday side!
- 1–2 Tablespoons olive oil
- 1/2 medium onion, thinly sliced
- 3/4 cup celery (~2 stalks, halved and chopped 1/2 inch pieces)
- 3 garlic cloves, chopped
- 1/2 teaspoon fresh thyme, chopped
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
- 2 cups fresh green beans, 1 inch cut pieces
- 1 cup wild rice blend
- 1 1/2 cups vegetable broth
- 1 1/2 cups homemade condensed cream of mushroom soup
- Pre-heat oven to 375°F. Heat a large skillet over medium-high heat with olive oil. Add onion slices and celery; cook for 3-4 minutes until translucent and soft. Add garlic, thyme, white pepper, and salt (additional black pepper as desired). Stir in green beans and wild rice. Remove from heat and stir in vegetable broth and cream of mushroom soup until well combined.
- Transfer green bean and rice mixture to 9×13 baking dish. Bake for 45-55 minutes, until liquid is absorbed and rice is tender. Let sit for 10 or so minutes before serving to set up. Garnish with fresh parsley and/or crispy onion pieces.
To bake in an 8×8 pan increase the cooking time to 65-80 minutes until rice is tender.
If you’re using exclusively wild rice instead of a blend, reduce vegetable stock by 1/4 cup and cook an additional 10 minutes.
If using Homemade Cream of Mushroom Soup that’s been previously frozen, place in a small saucepan over low-medium heat and stir frequently until warm.
Depending on the cream of mushroom soup used, this recipe may be gluten-free.
- Category: Dinner
- Method: Oven
- Cuisine: Midwestern
Keywords: thanksgiving, easy, casserole, midwest, vegetarian, gluten-free