Turkey Wild Rice Casserole
Cozy up with this hearty Turkey Wild Rice Casserole—a comforting dish that transforms simple ingredients into a rich, satisfying meal. Perfect for using up leftover turkey, this recipe combines tender wild rice with a creamy, cheddar-infused sauce, sautéed vegetables, and savory herbs like thyme for a burst of warm, aromatic flavor. Topped with golden breadcrumbs for a satisfying crunch, this casserole bakes to bubbly perfection in just under an hour. Whether you're feeding a crowd or meal prepping for the week, this delicious turkey and rice casserole offers a wholesome, family-friendly option that’s both nutritious and indulgent.
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Recipe Information
Ingredients
- 1 cup Wild rice
- 3 cups Water or chicken broth
- 2 cups Cooked turkey (shredded or cubed)
- 3 tablespoons Butter
- 1 medium Yellow onion (finely chopped)
- 2 stalks Celery (diced)
- 2 medium Carrots (peeled and diced)
- 3 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1 cup Chicken broth
- 1.5 cups Cheddar cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 0.5 cup Breadcrumbs (optional, for topping)
- 1 tablespoon Olive oil or melted butter (optional, for topping)
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with nonstick cooking spray or butter.
Rinse the wild rice under cold water and drain. In a medium saucepan, combine the wild rice and 3 cups of water or chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion, celery, and carrots, and cook for 5-7 minutes, or until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk and chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 3-4 minutes.
Stir in 1 cup of shredded cheddar cheese, salt, black pepper, and thyme, and mix until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked wild rice, shredded turkey, and the creamy vegetable-cheese sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it into an even layer.
If using breadcrumbs as a topping, toss them with olive oil or melted butter, then sprinkle evenly over the casserole.
Bake the casserole for 25-30 minutes, or until bubbly and golden on top.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.0 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 334 mg | 26% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 522 mg | 11% | |
*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.
