Turkey Wild Rice Casserole
Turkey Wild Rice Casserole, brimming with creamy, hearty flavors, perfectly combines leftover turkey, tender veggies, mushrooms, and cheese for a cozy and delicious dish.
Servings: 6
Ingredients
- 6 ounces or 3/4-cup long grain and wild rice blend, cooked according to package directions
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 celery stalks, thinly sliced
- 8 ounces canned mushroom slices, drained
- 3 cloves garlic, minced
- 2 to 3 cups cooked turkey, cubed
- 1 cup shredded Swiss cheese, divided (you can also use mozzarella or whatever shredded cheese you have on hand)
- ½ cup 2% milk
- ¼ cup heavy cream
- ¼ cup low sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet or smoked paprika, or to taste
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ⅛ teaspoon ground nutmeg
- ¼ cup shredded parmesan cheese, for topping, optional
Instructions
- Preheat oven to 350˚F.
- Prepare the rice according to the package directions.
- In the meantime, melt the butter in a large skillet over medium-high heat. Add diced onions and celery to the skillet and cook for 3 minutes, or until softened, stirring frequently.
- Stir in the mushroom slices and garlic; cook for 2 minutes. Add the cubed turkey and mix; remove from heat.
- Transfer the mushroom mixture, prepared rice, and 1/2 cup shredded cheese to a 2-quart baking dish; stir and set aside.
- In a mixing bowl, whisk together milk, heavy cream, chicken broth, garlic powder, onion powder, paprika salt, pepper, and nutmeg; whisk until thoroughly incorporated.
- Add the milk mixture to the baking dish and mix until everything is completely combined.
- Add remaining cheese on top.
- Bake for 30 to 35 minutes, or until hot and bubbly.
- Remove from oven and let stand 5 to 8 minutes.
- Serve.
Notes
- Rice Cooking: Ensure the rice is cooked before adding it to the casserole.
- Layering for Flavor: Layer some cheese within the casserole and on top.
- Resting Time: Allow the casserole to rest for a few minutes after baking for flavors to settle.
- Vegetable Add-Ins: Mix in other veggies like chopped bell peppers, spinach, or broccoli.
- Protein Swap: Chicken or ham can be great substitutes if turkey isn't available.
- Herb Infusion: Fresh herbs like thyme, rosemary, or sage can add a fresh touch to the casserole.
- Spice It Up: Add a dash of cayenne pepper or diced jalapeños for a bit of heat.
- Storage: Store leftovers in the fridge, airtight, for 3 to 4 days or in the freezer for up to 2 months.
Nutrition
Calories: 339kcal | Carbohydrates: 29g | Protein: 21g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 561mg | Potassium: 385mg | Fiber: 3g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 2mg | Calcium: 245mg | Iron: 1mg
