Wild Rice and Turkey Casserole

Wild Rice and Turkey Casserole

Nadine Wanek

"Great way to use up leftover turkey, really different casserole good enough for company. Fast and easy."
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Ingredients

1 h 15 m servings 361 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 34.6g
  • 11%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1370 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes.
  3. Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture.
  4. Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

I made this recipe last week and it was wonderful. I substituted cream of mushrooom soup for the cream of chicken. everyone who had it cleaned their plates!

Most helpful critical review

This casserole is a litle bland. Next time I will add more spices.

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Least positive
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I made this recipe last week and it was wonderful. I substituted cream of mushrooom soup for the cream of chicken. everyone who had it cleaned their plates!

This casserole is a litle bland. Next time I will add more spices.

I personally liked the recipe. My husband ate it, but he wasn't thrilled with it. I guess he thought it was bland, so he put Tobasco on it. I made it exactly, but didn't have an onion. I'm a...

This was a good base recipe. I used leeks instead of onion, added broccoli, sliced mushrooms, and 3 cloves chopped garlic, and sautéed the fresh veggies just a little to meld their favors before...

It was fine.

Added poultry seasoning and garlic powder to help perk up the flavor. After baking for 30 minutes, the celery was still uncooked. It has the potential to make for a good meal.

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