5 hrs 30 mins
For the most part I really like this recipe. What I don't like is the fact that I need to pre-cook the ingredients-I'm more of a "dump it in the crock pot and go" gal. However, this one is worth the extra skillet I have to clean. You can use pepper-jack, cheddar or swiss cheese. We like swiss cheese the best but it's up to you and your personal taste. If you don't care for oregano use thyme.
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Units: US | Metric
- 3 tablespoons extra virgin olive oil
- 1/2 cup diced red onion
- 1 yellow bell peppers or 1 orange bell pepper, diced
- 8 ounces cremini mushrooms, sliced
- 2 garlic cloves, minced
- 1 (14 ounce) can diced tomatoes, drained
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 8 ounces swiss cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked wild rice
- 1/2 cup pecans, chopped
- 1Lightly coat your crock pot with oil or cooking spray.
- 2Heat olive oil in a large skillet over medium heat.
- 3Add onion, peppers and mushrooms.
- 4Cook for 5 minutes, stirring often.
- 5Add garlic, tomatoes, oregano and smoked paprika.
- 6Cook for 2 additional minutes.
- 7Transfer to crock pot.
- 8In same skillet, same heat melt butter.
- 9Whisk in flour, making a light golden brown roux.
- 10Whisk in milk and bring to a boil.
- 11Reduce heat to medium & stir in cheese.
- 12Stir or whisk constantly to make a creamy sauce.
- 13Add cooked wild rice and pecans to mushroom mixture in crock pot-stir.
- 14Fold in cheese sauce.
- 15Cover and cool on low for 5 hours or high for 3 hours.
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Nutritional Facts for Wild Rice, Mushroom and Cheese Casserole-Crock Pot
Serving Size: 1 (327 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 662.1
- Calories from Fat 410
- Total Fat 45.6 g
- Saturated Fat 18.2 g
- Cholesterol 80.3 mg
- Sodium 799.5 mg
- Total Carbohydrate 41.9 g
- Dietary Fiber 5.5 g
- Sugars 6.4 g
- Protein 26.4 g