Turkey & Wild Rice Casserole (Leftover Turkey)
Recipe: #15969
November 17, 2014
Categories: Casseroles, Poultry, Turkey, Grains, Entertaining, Fall/Autumn, Potluck, Sunday Dinner, Thanksgiving, Gluten-Free, No Eggs, Wild Rice more
"A wonderful recipe to use up your leftover holiday turkey! Wild rice, fresh mushrooms make a delicious casserole topped with Swiss cheese and almonds."
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
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.
Tips & Variations
No special items needed.
1 Reviews
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