Wild Rice and Turkey Casserole
Cozy up with this hearty Wild Rice and Turkey Casserole, a comforting dish that blends the nutty flavor of wild rice with tender turkey, wholesome vegetables, and a creamy, savory sauce. Perfect for using up leftover turkey, this casserole combines sautéed onions, carrots, and celery with a rich base of cream of mushroom soup, chicken broth, and sour cream, all brought together with a hint of thyme and a sprinkle of Parmesan cheese for a satisfying finish. Easy to prepare and baked to bubbly, golden perfection, it’s an ideal make-ahead dinner for busy weeknights or a crowd-pleasing dish for family gatherings. Garnish with fresh parsley for a pop of color and flavor, and serve this warm, wholesome meal straight from the oven. Keywords: wild rice casserole, turkey casserole, creamy turkey and rice, leftover turkey recipes.
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups water
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 stalks, diced celery
- 2 medium, diced carrots
- 2 cloves, minced garlic
- 2 cups, shredded or cubed cooked turkey
- 1 10.5 ounce can cream of mushroom soup
- 1 cup chicken broth
- 0.5 cup sour cream
- 0.5 cup, grated Parmesan cheese
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.
Rinse the wild rice under cold water and drain. In a medium saucepan, bring 2.5 cups of water to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes until tender but still chewy. Drain any excess liquid.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion, celery, and carrots, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
In a large mixing bowl, combine the cooked wild rice, sautéed vegetables, shredded turkey, cream of mushroom soup, chicken broth, sour cream, Parmesan cheese, dried thyme, salt, and black pepper. Mix well until everything is evenly coated.
Transfer the mixture into the prepared casserole dish and spread it out evenly.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is bubbling and the top is lightly golden.
Remove the casserole from the oven and let it cool for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
1593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 101.3 g | 37% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 30.9 g | ||
| Protein | 109.4 g | 219% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1071 mg | 82% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2337 mg | 50% | |
*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.
