Mushroom Turkey Casserole

5
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


"This is a great way to use up the leftovers after a turkey dinner. Do not overcook your rice mixture or this will turn out soggy, the rice should be slightly under done before putting this in the oven. If gluten intolerant make sure you are using gluten free cream of mushrooms soup."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (352.2 g)
  • Calories 875.1
  • Total Fat - 42 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 146 mg
  • Sodium - 2403.9 mg
  • Total Carbohydrate - 86.8 g
  • Dietary Fiber - 5.1 g
  • Sugars - 24.7 g
  • Protein - 37.7 g
  • Calcium - 344.2 mg
  • Iron - 4 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.8 mg

Step 1

Bring the turkey drippings to a boil over high heat, add the wild rice and long grain rice or grain mixture, garlic and onion; reduce heat to low, cover with a tight fitting lid and cook until all the liquid is absorbed but still a bit wet, about 25 minutes. (This should be slightly under cooked because it will continue to cook in the oven)

Step 2

Mix together with the remaining ingredients and pour into a casserole dish that has been coated with non-stick spray.

Step 3

Cover and place into a preheated 350 degree Fahrenheit oven and cook for 45 minutes.

Step 4

Remove from oven and sprinkle with more grated parmesan cheese.

Step 5

Enjoy!

Tips & Variations


No special items needed.

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