Skillet Spinach, Mushroom & Wild Rice Casserole Is the Ultim

• servings: 6 servings
• total time: 1 hour 5 minutes

Ingredients

6 tablespoons unsalted butter, divided

2 (8-ounce) packages cremini mushrooms, sliced

¾ teaspoon salt, divided

2 leeks, thinly sliced and well rinsed

3 cloves garlic, finely chopped

2 teaspoons chopped fresh rosemary

2 teaspoons chopped fresh thyme, plus more for garnish

½ teaspoon ground pepper

3 tablespoons all-purpose flour

2½ cups whole milk

¼ teaspoon ground nutmeg

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 (5.2-ounce) package garlic-and-herb spreadable cheese (such as Boursin)

2 (8.5-ounce) packages microwaveable wild rice, cooked according to package directions

1 cup shredded Gruyère cheese

Directions

Preheat oven to 350°F with a rack in top third position (or 6 inches from heat source). Melt 3 tablespoons butter in a 10-inch cast-iron or other deep ovenproof skillet over medium-high heat. Add sliced mushrooms and ¼ teaspoon salt; cook, stirring occasionally, until browned, about 16 minutes. Transfer to a plate; do not wipe the skillet clean.

Melt the remaining 3 tablespoons butter in the skillet over medium heat. Add sliced leeks and ¼ teaspoon salt; cook, stirring often, until softened and slightly translucent, about 5 minutes. Add chopped garlic, 2 teaspoons each rosemary and thyme and ½ teaspoon pepper; cook, stirring constantly, until fragrant, about 1 minute. Add 3 tablespoons flour; cook, stirring constantly, for 1 minute, then gradually add 2½ cups milk (about ¾ cup at a time); cook, stirring often, until the sauce thickens and coats the back of a spoon, 4 to 5 minutes. Stir in ¼ teaspoon nutmeg and the remaining ¼ teaspoon salt. Add drained spinach and 1 (5.2-ounce) package garlic-and herb cheese; cook over medium-low heat, stirring constantly, until the cheese is melted and the spinach is evenly distributed, about 2 minutes. Remove from heat; fold in prepared rice and the cooked mushrooms until combined. Spread into an even layer; sprinkle with 1 cup Gruyère.

Bake until the cheese is melted, 10 to 12 minutes. Increase oven temperature to broil (do not remove skillet from oven) and broil until the cheese is browned, 2 to 3 minutes. Let rest for 10 minutes before serving; garnish with additional thyme, if desired.

Nutrition

• Calories: 492 kcal
• Total Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 85 mg
• Sodium: 655 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 5 g
• Total Sugars: 9 g
• Protein: 22 g