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Turkey & Wild Rice Casserole (Leftover Turkey)

"A wonderful recipe to use up your leftover holiday turkey! Wild rice, fresh mushrooms make a delicious casserole topped with Swiss cheese and almonds."

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Prep Time: 15m

Cook Time: 30-35m

   

Servings: 4  

 
 
  • 5.0000

While rummaging through my freezer looking for a protein for dinner, I came across turkey wings and legs I had frozen from the Turkey we had the last time we had turkey which was after Christmas. So, I popped over to this site to see if there were.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 1 1/4 cups Long Grain and Wild Rice (I use Ludenberg's Wild Blend Rice)
  • 3 cups water
  • 2 cups cooked cubed turkey
  • 1 can (10 ounce) condensed cream of mushroom soup, undiluted
  • 1 cup half and half
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • 8 ounces fresh button mushrooms (quartered)
  • 1 medium yellow onion (diced)
  • 2 celery ribs, diced
  • 3 garlic cloves, minced
  • Salt and fresh black pepper
  • 2 sprigs fresh thyme (or 1/4 teaspoon dried)
  • 5 Swiss cheese slices
  • 1/3 cup slivered almonds
  • Fresh parsley (optional)
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Rinse the wild rice under cold water. Add to a saucepan with the 3 cups water and bring to a boil. Cover pan with a tight lid. Reduce heat to medium and let cook for about 35 - 40 minutes. If needed add a little additional water if the pan gets dry before the rice is done.. Add to a bowl large enough to hold all of the ingredients.

Step 2

Melt 2 tablespoons butter in a saute pan, add the onions and celery. Saute until the vegetables are softened. Add in fresh garlic. Saute 2 minutes; add to the bowl with the rice.

Step 3

Add the mushrooms to the pan with a little butter and quickly saute them until they start to brown, Add to the bowl.

Step 4

Add the soup, milk, turkey, salt and pepper to the bowl. Stir until all is combined. Season with salt and pepper.

Step 5

Spread into a 7x11 inch casserole dish.

Step 6

Top with cheese and almonds.

Step 7

Cover with foil and bake in preheated 375 degrees oven for 20 minutes. Remove foil and bake another 15 minutes.

Step 8

Top with fresh parsley if desired before serving.

  Nutritional Facts
 
 
  • Serving Size: 1 (745.7 g)
  • Calories 981.4
  • Total Fat - 59 g
  • Saturated Fat - 29.9 g
  • Cholesterol - 166.1 mg
  • Sodium - 1963.7 mg
  • Total Carbohydrate - 53.7 g
  • Dietary Fiber - 5.4 g
  • Sugars - 4.6 g
  • Protein - 61.3 g
  • Calcium - 1421.7 mg
  • Iron - 2.4 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.6 mg
  Reviews
 
 
1 review

While rummaging through my freezer looking for a protein for dinner, I came across turkey wings and legs I had frozen from the Turkey we had the last time we had turkey which was after Christmas. So, I popped over to this site to see if there were any recipes for leftover turkey. This recipe caught my eye because I had all of the ingredients, although, I omitted the almonds since DH doesn't like them. This recipe is really easy to put together. At the end of the cooking time I ended up broiling it for two minutes to give it some color. It was very flavorful and a perfect way to use up leftover turkey.

 

Review by AcadiaTwo