Description
A comforting and hearty Wild Rice and Turkey Casserole combining tender turkey, earthy mushrooms, and flavorful herbs baked with creamy mushroom sauce and topped with a golden crust of cheddar cheese and breadcrumbs.
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
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish to prevent sticking.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onion, garlic, celery, and mushrooms. Cook for about 5-7 minutes until the vegetables are softened and fragrant.
- Mix Ingredients: In a large bowl, combine the cooked wild rice, cooked turkey, sautéed vegetables, cream of mushroom soup, sour cream, milk, dried thyme, dried rosemary, salt, and pepper. Stir well until all components are fully incorporated.
- Assemble Casserole: Pour the rice and turkey mixture into the prepared casserole dish, spreading it out evenly for consistent baking.
- Add Toppings: If desired, sprinkle shredded cheddar cheese and breadcrumbs evenly over the top to create a golden, crispy crust.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top turns golden brown and the casserole 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 for a burst of color and freshness.
Notes
- You can substitute cream of mushroom soup with a homemade mushroom sauce for a fresher flavor.
- For a lighter option, use low-fat sour cream and milk.
- If you prefer a crispier topping, broil the casserole for the last 2-3 minutes, watching carefully to avoid burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add other vegetables like bell peppers or peas for added color and nutrition.
