Description
A comforting and hearty dish made with wild rice, tender turkey, and sautéed vegetables, all baked in a creamy sauce. Perfect for using up leftover turkey.
Ingredients
Scale
- 2 cups cooked wild rice (or a wild rice blend)
- 2 cups cooked turkey (shredded or diced)
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 2 celery stalks (chopped)
- 1 cup mushrooms (sliced)
- 1 can (10.5 oz) cream of mushroom soup (or homemade)
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper (to taste)
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup breadcrumbs (optional)
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.
- In a large skillet, heat olive oil over medium heat. Add onion, garlic, celery, and mushrooms; cook until softened (about 5-7 minutes).
- In a large bowl, mix cooked wild rice, cooked turkey, sautéed vegetables, cream of mushroom soup, sour cream, milk, thyme, rosemary, salt, and pepper. Stir to combine.
- Pour the mixture into the prepared casserole dish, spreading evenly.
- If using, sprinkle shredded cheddar cheese and breadcrumbs on top.
- Bake for 25-30 minutes, until the top is golden and heated through.
- Let sit for a few minutes before serving. Garnish with fresh parsley.
Notes
- This casserole is great for using leftover turkey from holidays.
- You can substitute chicken for turkey if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg