Einkorn Wild Rice Beef Casserole with Creamy Mushroom Sauce
A hearty one-dish meal combining nutty wild rice with seasoned ground beef in a rich, creamy sauce topped with melted cheese. The einkorn flour adds a subtle complexity while mushrooms and herbs create depth of flavor. Perfect for busy weeknight dinners or feeding a crowd, this comforting casserole delivers restaurant-quality taste with simple pantry ingredients. The creamy texture and golden bubbly top make it an instant family favorite that reheats beautifully for leftovers.
Ingredients
- ¾ cup long grain and wild rice
- 1 cup water
- 1 tsp unsalted butter
- 1 ½ lbs lean ground beef
- 8 oz button mushrooms, sliced
- ½ yellow onion, diced
- 1 clove garlic, minced
- 1 Tbsp all-purpose einkorn flourall-purpose flour1:1gluten-freeadds gluten
regular wheat flour works equally well
- 1 cup beef broth
- ½ tsp ground thyme
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 cup milk
- 1 cup Parmesan cheese, grated
- 1 cup Italian blend shredded cheese
Instructions
- 1
Preheat oven to 350 degrees and coat 9x13 inch casserole dish with non-stick spray
- 2
Combine rice blend, water and butter in medium saucepan and bring to boil
- 3
Reduce heat to low, cover, and simmer for 15 minutes
- 4
Remove from heat and let stand covered for 5 minutes, then fluff and set aside
- 5
Cook ground beef in large skillet over medium-high heat for 5-7 minutes until no pink remains, breaking into small pieces
- 6
Add mushrooms, onion and garlic and cook 4-5 minutes until onion becomes translucent
- 7
Drain excess grease, return to stove and reduce heat to medium
- 8
Sprinkle flour over meat mixture and stir until dissolved completely
- 9
Cook 2 minutes stirring frequently, then add beef broth
- 10
Stir to combine, scraping up brown bits from bottom of pan
- 11
Bring to boil, add thyme, paprika, oregano, salt and pepper
- 12
Reduce heat to medium-low and simmer 5 minutes
- 13
Stir in milk, return to boil, then reduce heat and simmer 5-6 minutes until sauce thickens slightly
- 14
Add Parmesan cheese and prepared rice to beef mixture
- 15
Stir to combine and adjust seasoning if necessary
- 16
Transfer to prepared casserole dish and top with Italian cheese blend
- 17
Bake uncovered 20-25 minutes until center is hot and sides are bubbly
- 18
Let cool for 10 minutes before serving
Tips
Let the rice stand covered after cooking to ensure fluffy texture and complete moisture absorption
Drain excess grease thoroughly after browning beef to prevent a greasy casserole
Allow casserole to rest 10 minutes before serving for easier slicing and optimal temperature
Good to Know
Refrigerate covered up to 3 days or freeze up to 3 months
Assemble completely, cover and refrigerate up to 24 hours before baking, add 5-10 minutes to cooking time
Serve hot with side salad or steamed vegetables
Common Mistakes
Don't skip draining grease to avoid greasy texture
Cook flour mixture long enough to avoid raw flour taste
Let rice stand covered to prevent mushy texture
Substitutions
Gluten-Free Swaps
regular wheat flour works equally well
General Alternatives
FAQ
Can I use regular white rice instead of wild rice blend?
Yes, use 3/4 cup white rice with same water amount but reduce cooking time to 18-20 minutes total.
What if I don't have einkorn flour?
Regular all-purpose flour works perfectly as a 1:1 substitute with identical cooking instructions.
How long does this casserole keep in the refrigerator?
Store covered in refrigerator for up to 3 days and reheat in 350F oven until heated through.