Mushroom & Leek Rice Casserole

This baked rice dish comes together quickly and is a lovely side meal with a protein of your choice. Alternatively, you can add bite sized sausages or chicken to the mixture before cooking to make it a meal unto itself!


  • 1 tbsp butter or oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups cremini mushrooms, washed and sliced
  • 1 cup white button mushrooms, washed and sliced
  • 3 cups of prepared leek (approx. 1 leek stalk)
  • 2 cups uncooked white rice
  • 4 cups vegetable stock
  • 2 sprigs of fresh thyme
  • ½ cup grated cheddar cheese

Optional: 4 cooked sausages or 1 cup of cooked meat like chicken, cut into bite-sized pieces


  1. Preheat oven to 350°F.
  2. Grease pan with butter or oil.
  3. In the bottom of a 9×11 pan or large square roasting pan, mix onion, garlic mushrooms, leeks, rice. Pour stock evenly on the pan. Tuck in pieces of meat evenly around the mixture. Sprinkle with thyme leaves. (If desired add extra on the top for garnish.) Evenly sprinkle the grated cheese on top.
  4. Bake in pre-heated oven uncovered for 50-60 minutes, until cooked and liquid is absorbed.