1 tablespoon extra virgin olive oil

1 medium yellow onion freshly chopped

8 ounces mushrooms sliced

2 cloves garlic minced

1/2 teaspoon fresh thyme leaves

1/2 teaspoon fresh rosemary chopped

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

3 cups cooked wild rice blend

10.5 ounces Campbell’s® Cream of Mushroom Soup (1 can)

1/2 cup vegetable broth

1/2 cup heavy cream

1/3 cup Mozzarella cheese shredded

3/4 cup Parmesan cheese shredded

Preheat oven to 350 degrees F. Spray the inside of a 3-quart casserole dish with cooking spray; set aside.

Heat olive oil in a large skillet set over medium-low heat. Add onion and saute 4 to 5 minutes, or until onion is soft and translucent.

Add sliced mushrooms, cooking for 6 to 8 minutes, or until the mushrooms are soft. Stir in garlic, thyme, and rosemary, salt, and pepper; cook for 1 minute.

Remove skillet from heat and stir in the cooked wild rice, soup, broth, and heavy cream. Stir until well combined. Lastly, add shredded Mozzarella cheese, stirring to incorporate.

Transfer mixture to prepared baking dish and cover with foil. Bake for 20 to 30 minutes or until bubbling.

Remove the casserole, remove the foil, and preheat broiler to high heat.

Sprinkle with shredded Parmesan cheese. Broil uncovered on the top rack 2 to 5 minutes until the cheese is melted and golden. Garnish with fresh herbs, if desired.

Notes

Store leftovers in the refrigerator for up to 3 days.

*adapted from https://www.spoonfulofflavor.com/