Description
This Wild Rice and Turkey Casserole is a comforting and hearty dish perfect for using up leftover turkey. Combining nutty wild rice, tender turkey, sautéed vegetables, and a creamy mushroom sauce, it’s baked to golden perfection with an optional cheesy, breadcrumb topping. Ideal for family dinners or holiday leftovers, this casserole is flavorful, easy to prepare, and sure to satisfy.
Ingredients
Scale
Main Ingredients
- 2 cups cooked wild rice (or a wild rice blend)
- 2 cups cooked turkey (shredded or diced)
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 2 celery stalks (chopped)
- 1 cup mushrooms (sliced)
- 1 can (10.5 oz) cream of mushroom soup (or homemade)
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper (to taste)
Optional Toppings
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
Garnish
- Fresh parsley (for garnish)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish to prevent sticking and ensure easy cleanup.
- Sauté vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, chopped celery, and sliced mushrooms. Cook and stir until the vegetables are softened, approximately 5-7 minutes, enhancing their flavors and texture.
- Combine casserole ingredients: In a large mixing bowl, combine the cooked wild rice, shredded or diced cooked turkey, sautéed vegetables, cream of mushroom soup, sour cream, milk, dried thyme, dried rosemary, salt, and pepper. Mix everything thoroughly until evenly combined.
- Assemble the casserole: Pour the mixed ingredients into the prepared casserole dish. Spread it evenly to create a uniform layer, ensuring every bite has balanced flavors.
- Add optional toppings: If desired, sprinkle the shredded cheddar cheese and breadcrumbs evenly over the top of the casserole. These add a crispy, cheesy crust once baked.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for 25-30 minutes. Bake until the casserole is heated through, the topping is golden brown, and bubbling edges are visible.
- Rest and garnish: Remove from the oven and let the casserole sit for a few minutes to set. Garnish with fresh parsley before serving for a pop of color and freshness.
Notes
- This casserole works great with leftover turkey or cooked chicken.
- Use homemade cream of mushroom soup for a healthier alternative.
- Wild rice blend can include brown rice, black rice, or quinoa if desired.
- For a dairy-free version, substitute sour cream and milk with plant-based alternatives.
- Breadcrumbs and cheese topping is optional but adds a nice texture contrast.
- Store leftovers covered in the fridge for up to 3 days.
- Reheat in the oven or microwave until warmed through.
