Turkey and Wild Rice Casserole Easy Recipe Perfect for Family Dinners

The gentle sizzle of turkey browning in a skillet, the earthy aroma of wild rice mingling with sautéed onions, and that creamy, golden crust bubbling away in the oven—honestly, there’s nothing quite like a turkey and wild rice casserole to make a kitchen feel like home. I still remember the first time I made this comforting dish; it was the middle of a chilly November, and I was determined to use up leftover turkey in something cozy yet special.

With every tweak and repetition, this recipe became my go-to when I wanted hearty, soul-warming food that didn’t take hours or require fancy ingredients. The magic? Turkey and wild rice casserole isn’t just a way to clean out the fridge after the holidays—it’s a year-round classic that’s perfect for family dinners, picky eaters, or those nights when you want to bring everyone together around the table. Over the years, I’ve tested this recipe a dozen different ways (sometimes with rotisserie chicken, sometimes with mushrooms for a meatless twist), but I always come back to this version. Every bite is creamy, nutty, and packed with so much flavor, you’ll want seconds.

As a home cook who loves both convenience and nutrition, I’ve found this recipe checks all the boxes. It’s forgiving—swap in what you have, make it ahead, and the leftovers taste even better. Whether you’re feeding a crowd or meal-prepping for the week, turkey and wild rice casserole is the comfort food classic you’ll make on repeat. And trust me, if you’ve never tried wild rice in a casserole before, you’re in for a treat!

Why You’ll Love This Turkey and Wild Rice Casserole

• Quick & Easy: This recipe comes together in just about an hour, including bake time. Perfect for busy weeknights or when you want dinner on the table fast, without sacrificing flavor.
• Simple Ingredients: No need for wild goose chases at specialty stores. Most of these ingredients are pantry staples or everyday fridge finds.
• Perfect for Family Dinners: Whether it’s a regular Tuesday or a leftover-turkey situation after the holidays, this casserole brings everyone together. Even the picky eaters (trust me, I have two) can’t resist this one.
• Crowd-Pleaser: Between the creamy sauce, tender turkey, and chewy wild rice, every bite is loaded with flavor and texture. Friends, neighbors, and kiddos always ask for the recipe!
• Unbelievably Delicious: There’s just something about the nutty bite of wild rice paired with savory turkey and a cheesy, golden topping. It’s the kind of meal where you’ll find yourself sneaking forkfuls straight from the pan.

What makes this particular turkey and wild rice casserole stand out? Well, after dozens of trials, I’ve found a few tricks. First, a splash of chicken broth keeps the rice moist but never mushy. Blending sautéed veggies into the base means every bite has depth and sweetness. And I always use a mix of wild and brown rice for that hearty, chewy texture—no bland, gluey casseroles here!

This recipe isn’t just about flavor; it’s about comfort and flexibility. You know those meals that make you close your eyes after the first bite and just… sigh? That’s this casserole. It’s equally at home on a holiday buffet or as a make-ahead dinner for a hectic week. Plus, it’s a low-stress way to make the most of leftover turkey, keep things wholesome, and sneak in extra veggies if you want. Honestly, it’s the kind of recipe you’ll pass down to your kids one day.

What Ingredients You Will Need

This turkey and wild rice casserole leans on simple, wholesome ingredients that come together for one seriously comforting meal. Most are probably already in your pantry or fridge, and there’s a lot of room for swaps based on what you have on hand.

• Cooked turkey, diced or shredded (about 3 cups / 400g): Leftover roasted turkey is perfect, but rotisserie chicken works in a pinch.
• Wild rice blend (1 cup / 180g, uncooked): I love the nutty, chewy texture. Look for a blend with brown and wild rice for best results.
• Chicken broth or turkey stock (2 1/2 cups / 600ml): Adds deep flavor and keeps the rice moist. Homemade or low-sodium store-bought both work.
• Unsalted butter (3 tbsp / 45g): For sautéing veggies and adding richness.
• Yellow onion, finely chopped (1 medium / about 150g): Sweetness and depth. White or red onion works too.
• Celery, diced (2 stalks / about 100g): Adds crunch and classic casserole flavor.
• Carrots, diced (2 medium / about 120g): For color, sweetness, and a little extra veggie boost.
• Garlic, minced (3 cloves): Fresh is best, but jarred works in a pinch.
• Cream of mushroom soup (1 can / 10.5 oz / 300g): Classic creamy binder. Use low-sodium or homemade if you prefer.
• Sour cream (3/4 cup / 180g): Adds tang and keeps things extra creamy. Greek yogurt can sub in here if needed.
• Shredded cheese (1 1/2 cups / 150g, divided): Cheddar, Swiss, or Monterey Jack all work well. I love a blend for depth.
• Frozen peas (1 cup / 140g): Optional, but I find they add a lovely pop of color and sweetness.
• Salt and black pepper (to taste): Adjust to your preferences.
• Fresh parsley or thyme, chopped (2 tbsp / 8g, optional): For a fresh finish on top.
• Panko breadcrumbs (1/2 cup / 30g, optional): For a crunchy topping if you like extra texture.

Ingredient Tips:
– If using leftover turkey, check for bones or gristle as you shred.
– For a gluten-free casserole, choose a GF cream of mushroom soup and swap panko for gluten-free crumbs.
– No turkey? Shredded rotisserie chicken is a great stand-in.
– Want more veggies? Add sautéed mushrooms, baby spinach, or even diced bell peppers.
– Prefer a lighter version? Use light sour cream and reduced-fat cheese—still super comforting.

Equipment Needed

• Large skillet or sauté pan: For cooking veggies and combining the filling. A nonstick or stainless pan works well.
• Medium saucepan: To cook the wild rice. If you have a rice cooker, that’s even easier—just set and forget.
• Mixing bowl: For stirring together the creamy sauce and turkey mixture.
• 9×13-inch (23x33cm) casserole dish: The standard size for casseroles. You can also use two smaller baking dishes if you want to freeze half.
• Aluminum foil: To cover for part of the baking time and prevent over-browning.
• Wooden spoon or spatula: For stirring and mixing everything together. I like silicone for easy cleanup.
• Measuring cups and spoons: Accuracy really helps with rice and liquids here.

Personal Tips:
If you don’t have a casserole dish, a deep roasting pan or even a heavy-duty oven-safe skillet works. I’ve used my old Pyrex for years—just watch for chips or cracks, especially if you go from the fridge to the oven. For a budget-friendly option, disposable aluminum pans are great for bringing to potlucks or gifting to friends (no need to chase down your favorite dish later!).

How to Make Turkey and Wild Rice Casserole

1. Cook the Wild Rice:
   Rinse 1 cup (180g) wild rice blend under cold water. In a medium saucepan, combine rice and 2 1/2 cups (600ml) chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, until the rice is tender but still has a bit of chew. Drain excess liquid if needed. Tip: Wild rice can take a bit longer than white rice, so don’t rush it—the chewy bite is what you want!
2. Prepare the Veggies:
   While the rice cooks, melt 3 tbsp (45g) unsalted butter in a large skillet over medium heat. Add 1 diced onion, 2 diced celery stalks, and 2 diced carrots. Cook for 7-8 minutes, stirring often, until veggies are soft and onions are translucent. Add 3 minced garlic cloves and cook for another minute. (If you love mushrooms, add 1 cup / 100g sliced mushrooms here!)
3. Make the Creamy Base:
   In a large mixing bowl, whisk together 1 can (10.5 oz / 300g) cream of mushroom soup, 3/4 cup (180g) sour cream, and 1 cup (100g) shredded cheese. Add salt and black pepper (start with 1/2 tsp each) and taste. You want it flavorful but not too salty, since the cheese and soup already bring some saltiness.
4. Combine Everything:
   Add the cooked wild rice, sautéed veggies, diced or shredded turkey (3 cups / 400g), and 1 cup (140g) frozen peas (if using) to the bowl. Stir well to combine—the mixture should be creamy but not soupy. If it looks dry, add a splash of broth or milk.
5. Assemble the Casserole:
   Lightly grease your 9×13-inch (23x33cm) casserole dish. Spoon in the turkey and wild rice mixture, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup (50g) cheese evenly over the top. For a crunchy topping, scatter 1/2 cup (30g) panko breadcrumbs over the cheese.
6. Bake:
   Cover loosely with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 10-15 minutes, until the top is golden and bubbling. The kitchen will smell incredible at this point!
7. Garnish and Serve:
   Let the casserole rest for 10 minutes before serving (trust me, it’s piping hot and this helps it set). Sprinkle with fresh parsley or thyme if you like. Serve warm and enjoy the cozy comfort!

Notes: If your casserole looks dry after baking, drizzle a little warm broth over the top before serving. For a make-ahead version, assemble up to step 5, cover tightly, and refrigerate up to 24 hours before baking. Sometimes I prep it in the morning, then bake it off right before dinner—so easy!

Cooking Tips & Techniques

• Don’t Overcook the Rice: Wild rice should be tender but not mushy. Test a few grains at the 40-minute mark and stop cooking once they’re pleasantly chewy. I’ve learned the hard way that overcooked wild rice gets a bit gummy in casseroles.
• Sauté Veggies Until Soft: You want the onions and carrots to be fully softened—undercooked veggies can stay crunchy even after baking. I sometimes add a splash of broth to help them along if they’re sticking to the pan.
• Mix the Filling Thoroughly: Make sure turkey, rice, veggies, and sauce are well combined. If you see dry pockets, stir again. This is what keeps every bite creamy and flavorful.
• Let it Rest: After baking, give your casserole a few minutes to settle. It’ll slice more neatly, and the flavors meld together beautifully.
• Personal Lessons: Once, I rushed and skipped the foil step—my cheese topping got a little too toasty for my taste! Always cover for the first half of baking, then uncover for that perfect golden finish.
• Consistency: If you like a saucier casserole, add an extra 1/4 cup (60ml) broth or a splash of milk before baking. For a thicker, more set casserole, use a bit less liquid.
• Timing: Multitask! Cook the rice and sauté veggies at the same time, then prep the rest of your ingredients. It’s a real time-saver.

With these little tweaks and lessons learned, your turkey and wild rice casserole will come out just right—every single time.

Variations & Adaptations

• Gluten-Free: Use gluten-free cream of mushroom soup and swap panko breadcrumbs for a GF version. Double-check that your wild rice blend is naturally gluten-free (most are, but always good to check!).
• Vegetarian: Skip the turkey and add extra sautéed mushrooms and spinach for a hearty, meatless version. Use veggie broth instead of chicken or turkey stock.
• Low-Carb: Substitute riced cauliflower (about 2 cups / 200g, lightly steamed) for half the wild rice. The texture is a little different, but it’s still delicious and a bit lighter!
• Different Proteins: Swap in shredded rotisserie chicken, leftover roast pork, or even cooked ground turkey. I’ve tried it with leftover ham—amazing with a bit of Swiss cheese on top!
• Cheesy Twist: Use a mix of sharp cheddar and smoked gouda for a deeper, almost smoky flavor. My family flips for the smoked gouda version, especially when I add a sprinkle of paprika on top.
• Seasonal Veggies: In spring, I toss in fresh asparagus tips. In fall, a handful of roasted butternut squash is wonderful. Just remember to cook or blanch firm veggies before mixing them in.

Honestly, my favorite variation is with extra mushrooms and a bit of Gruyère cheese—so fancy-feeling, but still no extra work. Don’t be afraid to experiment with whatever you have in your fridge or pantry!

Serving & Storage Suggestions

Serve your turkey and wild rice casserole piping hot, straight from the oven. I love to sprinkle fresh parsley or thyme over the top for a burst of color and brightness—makes it look as good as it tastes. Pair it with a crisp green salad or some roasted green beans for a balanced meal. For drinks, a glass of chilled white wine or sparkling apple cider is always a hit at our table.

Storage: Leftovers keep beautifully! Cool the casserole completely, then cover tightly with foil or transfer to airtight containers. Store in the refrigerator for up to 4 days. For longer storage, freeze in individual portions (or the whole casserole, tightly wrapped) for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating: Warm single portions in the microwave for 2-3 minutes, stirring halfway. To reheat a whole casserole, cover with foil and bake at 325°F (165°C) until heated through—about 25-30 minutes. If the casserole seems dry, splash a little broth over the top before reheating. The flavors deepen as it sits, so leftovers taste even better the next day!

Nutritional Information & Benefits

This turkey and wild rice casserole is hearty yet balanced. Each serving (about 1/8 of the casserole) contains approximately:

• Calories: 320
• Protein: 21g
• Carbohydrates: 31g
• Fat: 12g
• Fiber: 4g

Health Benefits: Wild rice is a whole grain, jam-packed with antioxidants, fiber, and a nutty flavor that’s hard to beat. Turkey is lean and high in protein, making this a great option for anyone looking to eat a bit lighter (but still feel satisfied). Plus, you can sneak in extra veggies and use light dairy to fit your dietary needs. Allergens to watch: dairy and gluten (easy to adapt with subs above).

As someone who loves comfort food but tries to keep things balanced, I appreciate that this casserole is filling, nourishing, and easy to adapt for different needs.

Conclusion

If you’re searching for a dinner that feels like a warm hug after a long day, this turkey and wild rice casserole is it. It’s easy, flexible, and full of those cozy flavors that bring everyone running to the table. I honestly never get tired of making it—there’s just something so satisfying about a bubbling casserole, especially when everyone goes back for seconds.

Don’t be afraid to make it your own—try out some of the variations, toss in your favorite veggies, or use what you have on hand. That’s the beauty of comfort food: it adapts to you. Let me know how it goes! Drop a comment below with your tweaks, or share your version on Pinterest or Instagram so we can all get inspired. Happy cooking, and here’s to many more cozy family dinners around the casserole dish!

Frequently Asked Questions

Can I make turkey and wild rice casserole ahead of time?

Absolutely! Assemble the casserole up to a day in advance, cover tightly, and refrigerate. When ready to bake, add 10-15 minutes to the cook time since it’ll be starting cold.

What can I use instead of wild rice?

If wild rice isn’t available, use a brown rice blend or even all brown rice. The texture will be a bit different, but still tasty and hearty.

How do I freeze turkey and wild rice casserole?

Let the casserole cool completely, then wrap tightly in foil or transfer to an airtight container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Can I make this casserole dairy-free?

Yes! Use dairy-free cream of mushroom soup, swap in unsweetened coconut yogurt or a dairy-free sour cream, and use your favorite vegan cheese shreds for the topping.

What’s the best way to reheat leftovers?

For single portions, microwave until hot, stirring halfway. For the whole casserole, cover with foil and bake at 325°F (165°C) until warmed through. Add a little broth if it seems dry.

Print