Wild Rice and Kale Casserole is a rich, cheesy vegetarian side dish with earthy flavors and seasonal, fresh herbs. Serve with Roasted Vegetable Wellington or Vegan Turkey Roast for the holidays or pair with Herb Roasted Vegetables for an easy dinner any time of year.
Easy Holiday Side Dish
I like this casserole because it has a cozy fall vibe and fresh herbs that smell like Thanksgiving. Every year, I add one new dish to the dinner table, and this one brings something different from the usual lineup, yet it blends right in with the rest of the holiday favorites.
Ingredients for Kale and Wild Rice Casserole
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Wild Rice – Look for a blend of two or three colors for the best presentation.
- Kale – Lacinato kale works especially well because it softens nicely without losing its texture. Trim the stems and chop the leaves into bite-sized pieces.
- Milk and Vegetable Broth – A mix of the two keeps the sauce creamy but not overly rich. I use oat milk.
- Butter and Olive Oil – A little of each helps the onions cook evenly.
- Onion and Garlic – Aromatics to build the foundation of the dish. They soften into the sauce and give it a cozy, savory depth.
- Fresh Sage and Thyme – The classic fall herbs that make this casserole right at home on a Thanksgiving table.
- Nutmeg, Salt, and Pepper – Just enough seasoning to round everything out.
- Flour, Dijon Mustard, and Apple Cider Vinegar – For thickening and balancing the richness of the sauce.
- Wild Rice –
- Cheddar, Mozzarella, and Parmesan – This blend melts well, browns nicely on top, and gives the casserole a satisfying finish.
How to Make Kale and Wild Rice Casserole
STEP ONE: Prep.
Preheat the oven to 375°F and lightly butter or spray an 8×8-inch baking dish.
STEP TWO: Cook the Rice.
Cook the rice according to package directions. You should have 2 cups of cooked wild rice.
STEP THREE: Build the Base.
In a large skillet, melt the butter with olive oil over medium heat. Add the onion and kale. Cook for 3 minutes, stirring occasionally, until softened. Stir in the garlic, chopped sage, thyme, nutmeg, salt, and pepper; cook for an additional 30 seconds, just until fragrant. Reduce the heat to low, sprinkle in the flour, and whisk to combine. Stir in the Dijon mustard.
STEP FOUR: Add the Liquids.
Gradually whisk in the milk and vegetable broth until smooth. Stir in the apple cider vinegar and cook for 1 minute, just until slightly thickened.
STEP FIVE: Combine.
Remove from the heat. Stir in the cooked wild rice and ¼ cup Parmesan. Combine the cheddar and mozzarella cheeses, then add ½ cup of the cheddar–mozzarella blend and stir to combine.
STEP SIX: Assemble and Bake.
Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining ½ cup cheddar–mozzarella blend and 2 tablespoons Parmesan. Bake uncovered for 20–25 minutes, until heated through and lightly browned on top.
STEP SEVEN: Rest and Serve.
Let the casserole stand for 5 minutes, then serve warm.
Make it Vegan 🌱
- For a plant-based casserole, use non-dairy butter and oat milk, or another mild-flavored plant milk, such as unsweetened almond milk. Also use dairy-free cheddar, mozzarella, and Parmesan cheeses.
Recipe FAQs
Can spinach be used instead of kale?
- Spinach works, but it cooks down much more quickly and becomes softer. If using spinach, skip the blanching step and fold it into the sauce right before the rice. Swiss chard is another good alternative and behaves more like kale.
Can this casserole be made ahead?
- Yes. For making ahead, assemble the dish up to one day in advance, cover it, and refrigerate. When you’re ready to bake, let it sit on the counter for about 30 minutes so it’s not ice-cold when it goes into the oven. You can also bake and reheat within 24 hours, but anything beyond that starts to affect the quality.
Can this recipe be doubled?
- Absolutely. Double everything and bake it in a 9×13 inch dish. Add a few extra minutes of baking time if needed until the center is hot.
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Wild Rice and Kale Casserole Recipe
Ingredients
- 2/3 cups wild rice uncooked
- 4 cups kale stems removed and leaves chopped
- 3/4 cup milk
- 1/3 cup vegetable broth
- 1 tablespoon butter
- 1 1/2 teaspoons olive oil
- 1/2 cup onion diced
- 1 teaspoon garlic minced
- 1 tablespoon fresh sage finely chopped
- 1 teaspoon fresh thyme leaves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 3/4 cup sharp cheddar cheese shredded
- 1/4 cup mozzarella cheese shredded and divided
- 1/4 cup + 2 tablespoons Parmesan cheese finely grated and divided
Instructions
- Preheat the oven to 375°F and lightly butter or spray an 8×8-inch baking dish.
- Cook the rice according to package directions. You should have 2 cups of cooked wild rice.
- In a large skillet, melt the butter with olive oil over medium heat. Add the onion and kale. Cook for 3 minutes, stirring occasionally, until softened. Stir in the garlic, chopped sage, thyme, nutmeg, salt, and pepper; cook for an additional 30 seconds, just until fragrant. Reduce the heat to low, sprinkle in the flour, and whisk to combine. Stir in the Dijon mustard.
- Gradually whisk in the milk and vegetable broth until smooth. Stir in the apple cider vinegar and cook for 1 minute, just until slightly thickened.
- Remove from the heat. Stir in the cooked wild rice and ¼ cup Parmesan. Combine the cheddar and mozzarella cheeses, then add ½ cup of the cheddar–mozzarella blend and stir to combine.
- Transfer the mixture to the prepared baking dish and spread into an even layer. Top with the remaining ½ cup cheddar–mozzarella blend and 2 tablespoons Parmesan. Bake uncovered for 20–25 minutes, until heated through and lightly browned on top.
- Let the casserole stand 5 minutes, then serve warm.
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