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
Scale
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
