Description
This Wild Rice and Turkey Casserole is a creamy and comforting dish that makes great use of leftover turkey. With a blend of wild rice, tender turkey, savory vegetables, and a cheesy topping, it’s a satisfying meal for any occasion.
Ingredients
Scale
Wild Rice and Turkey Casserole:
- 2 cups cooked wild rice blend
- 2 cups cooked turkey (shredded or cubed)
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 cup sliced mushrooms
- 1 cup frozen peas (thawed)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Swiss or mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional for topping)
- 1 tablespoon melted butter (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish. In a large skillet, sauté onion and mushrooms until softened. Add garlic and cook briefly. Combine cooked rice, turkey, vegetables, peas, sour cream, mayonnaise, milk, mustard, thyme, salt, pepper, and Swiss or mozzarella cheese in a bowl. Transfer to the dish.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the top, followed by Parmesan cheese. Bake for 25–30 minutes until bubbly and golden. Rest for 5 minutes before serving.
Notes
- This is a great way to use leftover holiday turkey.
- You can substitute chicken for turkey or Greek yogurt for sour cream.
- Add chopped spinach or kale for extra greens.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
