Created by: LLKenzie
Created on November 17, 2014
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Poultry, Turkey, Grains, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, No Eggs, Cooked Chicken or Beef, Make it from scratch, Wild Rice (more)
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: 15mPT15M
Cook Time: 30-35mPT30-35M
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
- 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.
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.
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.
Add the mushrooms to the pan with a little butter and quickly saute them until they start to brown, Add to the bowl.
Add the soup, milk, turkey, salt and pepper to the bowl. Stir until all is combined. Season with salt and pepper.
Spread into a 7x11 inch casserole dish.
Top with cheese and almonds.
Cover with foil and bake in preheated 375 degrees oven for 20 minutes. Remove foil and bake another 15 minutes.
Top with fresh parsley if desired before serving.
- 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