Let’s get something out of the way: I am not sharing this recipe because it’s beautiful. Because let’s be honest, most casseroles are not pretty. I’m sharing this recipe because not only is it delicious but you can make two casseroles with this one recipe – one for tonight and one for later (or for a friend!). I made this for dinner a couple of weeks ago and then popped one in the freezer so I could take it to my sister in law and brother.
What I love most about this casserole is the lack of cream of mushroom soup. Instead you make your own “soup” with milk and mushrooms plus a little bit of flour to thicken up the mixture. The creaminess comes from the milk as well as the addition of cream cheese. Instead of onions, leeks are used for a milder flavor. I adore wild rice and totally think I need to add it into our weekly menu more often – so nutty and hearty.
Like I said, you can make one big casserole or you can split it up – one for now and one for later. If you’re going to freeze one, stop before you get to the baking step; allow the dish to come to room temperature and then cover tightly and freeze.
Another great thing about casseroles – leftovers are even better since the ingredients and flavors have time to really meld together.
Do you have any favorite freezer-friendly meals?