Description
A hearty and comforting Wild Rice and Turkey Casserole combining tender cooked wild rice, savory turkey, creamy mushroom soup, and aromatic herbs, baked to golden perfection and topped with melted cheddar cheese and crunchy breadcrumbs for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 2 cups cooked wild rice (or a wild rice blend)
- 2 cups cooked turkey (shredded or diced)
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 garlic cloves (minced)
- 2 celery stalks (chopped)
- 1 cup mushrooms (sliced)
- 1 can (10.5 oz) cream of mushroom soup (or homemade)
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper (to taste)
Toppings (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
Garnish
- Fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish to prevent sticking.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, celery, and sliced mushrooms, cooking and stirring occasionally until the vegetables are softened and fragrant, about 5 to 7 minutes.
- Combine Ingredients: In a large mixing bowl, combine the cooked wild rice, shredded or diced cooked turkey, sautéed vegetables, cream of mushroom soup, sour cream, milk, dried thyme, dried rosemary, salt, and pepper. Stir thoroughly until all ingredients are evenly mixed.
- Assemble Casserole: Pour the prepared mixture into the greased casserole dish, spreading it evenly to create a uniform layer.
- Add Toppings: If desired, sprinkle the shredded cheddar cheese and breadcrumbs evenly over the top of the casserole for added flavor and a crunchy texture.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and the dish is heated through.
- Rest and Garnish: Allow the casserole to sit for a few minutes after baking to set. Garnish with fresh parsley before serving to add a touch of color and freshness.
Notes
- For a lighter version, substitute sour cream with Greek yogurt and use low-fat milk.
- Homemade cream of mushroom soup can be used for a fresher taste and reduced sodium content.
- Feel free to add other vegetables like carrots or peas for extra nutrition and color.
- Leftovers can be refrigerated and reheated within 2-3 days.
- To reheat, cover the casserole with foil and warm in the oven at 350°F (175°C) until heated through.
