If you’re searching for a hearty, comforting meal that transforms leftovers into something truly special, look no further than Wild Rice and Turkey Casserole. This dish wraps up all the goodness of nutty wild rice, tender turkey, and savory vegetables in a creamy, cheesy embrace, then bakes everything to bubbling perfection. Whether you’re making the most of holiday leftovers or just craving a cozy family dinner, this casserole delivers incredible flavor and a touch of nostalgia in every bite.
Ingredients You’ll Need
The magic of Wild Rice and Turkey Casserole lies in its simple, wholesome ingredients that come together effortlessly. Each component adds its own unique touch—whether it’s the earthy wild rice, the creamy sauce, or the savory turkey—and together, they create a casserole that’s as satisfying as it is easy to make.
- Butter: Adds rich flavor and helps sauté the vegetables for that classic savory base.
- Onion: Brings sweetness and depth, balancing the other savory elements.
- Garlic: Infuses the casserole with a gentle aromatic kick.
- Celery: Adds crunch and a subtle herbal note that brightens the dish.
- Mushrooms: Offer earthy undertones and an extra boost of umami.
- Cooked wild rice blend: The star ingredient, it gives delightful texture and a nutty flavor that stands out.
- Cooked turkey: Perfect for using leftovers, providing protein and a tender bite.
- Cream of mushroom soup: Creates an irresistibly creamy base with minimal effort.
- Sour cream: Adds tang and silkiness to the sauce.
- Milk: Helps loosen the sauce and ties everything together.
- Dried thyme: Lends a subtle, earthy aroma that pairs beautifully with turkey and mushrooms.
- Salt: Enhances all the flavors without overpowering them.
- Black pepper: Gives a gentle heat and rounds out the savory notes.
- Shredded Swiss or cheddar cheese: Melts into the casserole for gooey, cheesy goodness, plus extra for topping.
- Slivered almonds or breadcrumbs (optional): Bring a satisfying crunch and a toasty finish on top.
- Chopped parsley (optional): Sprinkles freshness and a pop of color right before serving.
How to Make Wild Rice and Turkey Casserole
Step 1: Prep the Oven and Baking Dish
Begin by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish with butter or nonstick spray. This step ensures nothing sticks and your Wild Rice and Turkey Casserole slides out easily when serving.
Step 2: Sauté the Vegetables
In a large skillet over medium heat, melt the butter. Toss in the chopped onion, minced garlic, diced celery, and sliced mushrooms. Sauté everything for about 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant. This builds a flavorful base that infuses the whole dish.
Step 3: Mix the Casserole Filling
Grab a large mixing bowl and combine the cooked wild rice blend, cooked turkey, and your freshly sautéed vegetables. Add the cream of mushroom soup, sour cream, milk, dried thyme, salt, black pepper, and half a cup of shredded cheese. Stir everything together until you have a creamy, evenly mixed filling for your Wild Rice and Turkey Casserole.
Step 4: Assemble the Casserole
Pour the mixture into your prepared baking dish, spreading it out evenly with a spatula. Sprinkle extra shredded cheese on top for that irresistible golden layer. If you love a bit of crunch, scatter slivered almonds or breadcrumbs over the cheese. This step is where the casserole starts to look as good as it’s going to taste!
Step 5: Bake Until Bubbly
Slide the baking dish into the oven and bake uncovered for 25 to 30 minutes. You’ll know your Wild Rice and Turkey Casserole is ready when it’s hot throughout and the top is golden and bubbly. The aroma wafting from your kitchen is a sure sign it’s almost time to dig in.
Step 6: Garnish and Serve
Pull the casserole from the oven and let it rest for a few minutes. Before serving, sprinkle chopped parsley over the top for a burst of color and freshness. Now all that’s left is to dish up generous scoops and enjoy!
How to Serve Wild Rice and Turkey Casserole
Garnishes
A sprinkle of chopped parsley adds both freshness and a lively green pop to the rich, golden surface of your Wild Rice and Turkey Casserole. For a little extra flair, you can also add a touch more shredded cheese or a quick dusting of cracked black pepper right before serving.
Side Dishes
This casserole pairs beautifully with simple sides like a crisp green salad, roasted seasonal vegetables, or steamed green beans. If you want to keep things cozy, serve it with warm dinner rolls or crusty bread to soak up every last bit of that creamy sauce.
Creative Ways to Present
For a special touch, try serving Wild Rice and Turkey Casserole in individual ramekins or small baking dishes—perfect for dinner parties or holiday gatherings. You can also scoop it into hollowed-out roasted squash halves for an eye-catching presentation that doubles as a hearty side.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature, then cover the baking dish with foil or transfer portions to airtight containers. Wild Rice and Turkey Casserole keeps well in the fridge for up to three days, making it a perfect option for meal prep or next-day lunches.
Freezing
If you want to freeze the casserole, let it cool completely first. Wrap it tightly in plastic wrap and foil, or use freezer-safe containers. It will keep its flavor and texture for up to two months. For best results, freeze before baking and add the topping just before it goes into the oven.
Reheating
To reheat, simply bake the casserole in a 350°F oven until warmed through, about 20–25 minutes if reheating the whole dish. For single servings, a few minutes in the microwave works well. Add a splash of milk or broth if the casserole seems a bit dry after reheating.
FAQs
Can I use chicken instead of turkey in Wild Rice and Turkey Casserole?
Absolutely! Rotisserie chicken or any leftover cooked chicken works beautifully in place of turkey. The flavors blend just as well, making this casserole a year-round favorite.
What type Main Course
A classic wild rice blend with a mix of wild rice, brown rice, and sometimes red rice is ideal. It offers a lovely balance of nutty flavor, chewy texture, and visual appeal in the finished dish.
Can I make Wild Rice and Turkey Casserole ahead of time?
Yes, you can assemble the casserole a day in advance, cover, and refrigerate it. When ready to bake, simply add 5–10 extra minutes to the baking time if it’s coming straight from the fridge.
How can I make this casserole lighter?
For a lighter version, swap the sour cream for Greek yogurt and use low-fat milk. You can also opt for a reduced-fat cheese and skip the optional topping to cut down on calories.
Is Wild Rice and Turkey Casserole gluten-free?
It can be! Just be sure to use a gluten-free cream of mushroom soup and check that your wild rice blend and other add-ins are certified gluten-free. Omit breadcrumbs or use gluten-free ones if needed.
Final Thoughts
If you love comfort food that doesn’t skimp on flavor, you owe it to yourself to try Wild Rice and Turkey Casserole. It’s a dish that feels like a warm hug, perfect for gatherings or just a cozy night in. Give it a go and watch this casserole become a favorite at your table!
Print
Wild Rice and Turkey Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Wild Rice and Turkey Casserole is a comforting and creamy bake perfect for using up leftover holiday turkey. Packed with hearty wild rice, sautéed vegetables, and melted cheese, it’s a warm and savory main dish that’s easy to prepare and sure to please the family. Enhanced with thyme and topped with crunchy almonds or breadcrumbs, this casserole combines flavorful textures and nourishing ingredients in a satisfying American-style meal.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 1 cup sliced mushrooms
- 3 cups cooked wild rice blend
- 2 cups cooked turkey, shredded or diced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Swiss or cheddar cheese (plus more for topping)
Toppings (Optional)
- 1/3 cup slivered almonds or breadcrumbs
- Chopped parsley for garnish
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside for later.
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the chopped onion, minced garlic, diced celery, and sliced mushrooms. Sauté these ingredients for 5 to 6 minutes or until the vegetables are tender and fragrant.
- Mix Casserole Ingredients: In a large mixing bowl, combine the cooked wild rice, shredded or diced cooked turkey, and the sautéed vegetables. Add the cream of mushroom soup, sour cream, milk, dried thyme, salt, black pepper, and shredded cheese. Stir well until all ingredients are thoroughly blended.
- Assemble the Casserole: Transfer the combined mixture into the prepared baking dish, spreading it evenly. For extra flavor and texture, sprinkle additional shredded cheese on top, along with your choice of slivered almonds or breadcrumbs if desired.
- Bake the Casserole: Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes. The casserole should be hot and bubbly, and the topping golden and crisp.
- Garnish and Serve: Remove the casserole from the oven and allow it to rest for a few minutes. Garnish with chopped parsley for a fresh, colorful finish before serving warm.
Notes
- This dish is an excellent way to use leftover holiday turkey but can also be made with rotisserie chicken if turkey isn’t available.
- For a lighter variation, substitute Greek yogurt for the sour cream and use low-fat milk to reduce calories and fat content.
- To keep the casserole nut-free, simply omit the slivered almonds or replace them with more breadcrumbs.
- The recipe can be prepared in advance and baked just before serving, making it convenient for busy weeknights or holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 385
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
