Turkey and Wild Rice Casserole
Transform your holiday leftovers into a comforting Turkey and Wild Rice Casserole that’s rich, creamy, and irresistibly golden on top. This hearty dish combines tender shredded turkey and nutty wild rice with a velvety sauce infused with garlic, thyme, and a hint of Parmesan. Sautéed cremini mushrooms and fresh vegetables add an earthy depth, while a crispy panko-Parmesan topping brings satisfying crunch to every bite. Ready in just about an hour, this easy casserole is perfect for family dinners or make-ahead meals. Garnish with fresh parsley for a vibrant finish and enjoy this warm, satisfying twist on classic turkey recipes.
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Recipe Information
Ingredients
- 3 cups cooked wild rice
- 3 cups cooked turkey (shredded or diced)
- 3 tablespoons butter
- 1 medium yellow onion (diced)
- 2 stalks celery (chopped)
- 8 ounces cremini mushrooms (sliced)
- 3 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- 0.5 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, chopped celery, and sliced mushrooms. Sauté for 5–7 minutes, or until the vegetables are softened and the mushrooms release their moisture.
Sprinkle the flour over the vegetables in the skillet and stir until evenly coated. Cook for 1–2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken or turkey broth, whisking constantly to create a smooth mixture. Bring the sauce to a gentle simmer and cook until it thickens, about 2–3 minutes.
Reduce the heat to low and stir in the heavy cream, garlic powder, dried thyme, salt, and black pepper. Mix well and let the sauce gently simmer for another minute. Remove from heat.
In a large mixing bowl, combine the cooked wild rice, cooked turkey, and the creamy sauce. Mix until evenly combined, then transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, mix together the panko breadcrumbs, grated Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the breadcrumb topping is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
3067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 5233 mg | 228% | |
| Total Carbohydrate | 209.0 g | 76% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 23.0 g | ||
| Protein | 281.6 g | 563% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 754 mg | 58% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4425 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
