Turkey & Wild Rice Casserole (Leftover Turkey)
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
"A wonderful recipe to use up your leftover holiday turkey! Wild rice, fresh mushrooms make a delicious casserole topped with Swiss cheese and almonds."
- 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
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.
Tips & Variations
No special items needed.