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Turkey and Wild Rice Casserole

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This hearty turkey and wild rice casserole is the ultimate comfort food, combining tender turkey, nutty wild rice, sautéed vegetables, and a creamy, cheesy sauce. Perfect for family dinners, it’s easy to make, flexible, and even better as leftovers.

Ingredients

Scale
  • 3 cups cooked turkey, diced or shredded (about 400g)
  • 1 cup wild rice blend, uncooked (about 180g)
  • 2 1/2 cups chicken broth or turkey stock (600ml)
  • 3 tablespoons unsalted butter (45g)
  • 1 medium yellow onion, finely chopped (about 150g)
  • 2 stalks celery, diced (about 100g)
  • 2 medium carrots, diced (about 120g)
  • 3 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup (300g)
  • 3/4 cup sour cream (180g)
  • 1 1/2 cups shredded cheese, divided (cheddar, Swiss, or Monterey Jack; about 150g)
  • 1 cup frozen peas (140g, optional)
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley or thyme, chopped (8g, optional)
  • 1/2 cup panko breadcrumbs (30g, optional)

Instructions

  1. Rinse the wild rice blend under cold water. In a medium saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes until the rice is tender but still chewy. Drain excess liquid if needed.
  2. While the rice cooks, melt butter in a large skillet over medium heat. Add onion, celery, and carrots. Cook for 7-8 minutes, stirring often, until veggies are soft and onions are translucent. Add garlic and cook for another minute.
  3. In a large mixing bowl, whisk together cream of mushroom soup, sour cream, and 1 cup shredded cheese. Add salt and black pepper to taste.
  4. Add the cooked wild rice, sautéed veggies, turkey, and frozen peas (if using) to the bowl. Stir well to combine. If the mixture looks dry, add a splash of broth or milk.
  5. Lightly grease a 9×13-inch casserole dish. Spoon in the turkey and wild rice mixture, smoothing the top. Sprinkle the remaining 1/2 cup cheese evenly over the top. For a crunchy topping, scatter panko breadcrumbs over the cheese.
  6. 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.
  7. Let the casserole rest for 10 minutes before serving. Sprinkle with fresh parsley or thyme if desired. Serve warm.

Notes

For a gluten-free version, use gluten-free cream of mushroom soup and breadcrumbs. You can substitute rotisserie chicken for turkey, or add extra veggies like mushrooms or spinach. Make ahead by assembling up to a day in advance and refrigerating before baking. Leftovers keep well and taste even better the next day.

Nutrition

Keywords: turkey casserole, wild rice casserole, leftover turkey recipe, family dinner, comfort food, easy casserole, make ahead, freezer friendly, creamy casserole, Thanksgiving leftovers

Find it online: https://chrisfeasts.com/turkey-and-wild-rice-casserole-easy-recipe-perfect-for-family-dinners/