Wild Rice Turkey Casserole
Transform your leftovers into a comforting crowd-pleaser with this Wild Rice Turkey Casserole, a hearty dish packed with flavor and texture. This recipe combines tender shredded turkey with nutty wild rice, a creamy homemade sauce infused with thyme and garlic, and bursts of sweetness from peas. Topped with a golden crust of cheddar cheese, crispy panko breadcrumbs, and Parmesan, this casserole is baked to perfection in just 30 minutes. Perfect for using up turkey after the holidays or any time you want a satisfying, family-friendly meal, this dish is easy to make and loaded with rich, comforting flavors. Serve it warm and watch it disappear off the table!
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Recipe Information
Ingredients
- 1 cup (uncooked) Wild rice
- 3 cups Turkey (cooked and shredded)
- 3 tablespoons Butter
- 1 medium Yellow onion (diced)
- 2 stalks Celery (chopped)
- 2 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 1 cup Frozen peas (thawed)
- 1 cup Shredded cheddar cheese
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish.
Cook the wild rice according to the package instructions. Once cooked, drain any excess water and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and garlic, and sauté until softened, about 5 minutes.
Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking for 1 minute.
Gradually pour in the chicken broth while whisking constantly to avoid lumps. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook until the sauce thickens, about 3-4 minutes.
Add the salt, black pepper, and dried thyme to the sauce. Stir in the cooked wild rice, shredded turkey, and peas, mixing until evenly combined.
Transfer the mixture to the prepared casserole dish and spread it out in an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
In a small bowl, combine the panko breadcrumbs, grated Parmesan, and olive oil. Mix until the breadcrumbs are evenly coated. Sprinkle this topping over the cheese layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 113.3 g | 566% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 1091 mg | 364% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 24.6 g | ||
| Protein | 309.2 g | 618% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1789 mg | 138% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 4083 mg | 87% | |
*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.
