You Need a recipe with both wild rice and cream of murshroom soup in it?

Creamy Wild Rice Casserole with Mushrooms

This dish is a hearty and comforting combination of wild rice, mushrooms, and creamy sauce. It's perfect for a cozy dinner or a potluck.

Yields: 6 servings

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients:

* 1 tablespoon olive oil

* 1 medium onion, chopped

* 1 pound cremini or button mushrooms, sliced

* 1 cup wild rice, rinsed

* 4 cups chicken broth

* 1 can (10.75 ounces) cream of mushroom soup

* 1/2 cup heavy cream

* 1/4 cup grated Parmesan cheese

* Salt and pepper to taste

* 1/2 cup chopped fresh parsley, for garnish (optional)

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.

3. Add mushrooms to the skillet and cook until softened and browned, about 10 minutes.

4. In a separate pot, bring chicken broth to a boil. Add wild rice and reduce heat to low. Cover and simmer for 30 minutes, or until rice is cooked through.

5. While rice cooks, combine cream of mushroom soup, heavy cream, and Parmesan cheese in a bowl. Stir until smooth.

6. Drain the cooked wild rice and add it to the skillet with the mushrooms and onions. Pour the creamy sauce over the mixture and stir to combine.

7. Transfer the mixture to a greased 9x13 inch baking dish.

8. Bake for 20-25 minutes, or until heated through and bubbly.

9. Garnish with parsley (optional) and serve warm.

Tips:

* For a more decadent flavor, add a splash of white wine to the mushrooms while they cook.

* You can use different types of mushrooms, like shiitake, oyster, or chanterelle, for a more complex flavor profile.

* Feel free to add other vegetables to the casserole, like chopped carrots, celery, or spinach.

* If you prefer a less creamy sauce, use milk instead of heavy cream.

Enjoy!