Turkey & Wild Rice Casserole (Leftover Turkey)

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.