Wild Rice and Turkey Casserole

Wild Rice and Turkey Casserole

5
Nadine Wanek 0

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

Ingredients

1 h 15 m servings 361 cals
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Original recipe yields 6 servings

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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

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Directions

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  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.
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Reviews

5
  1. 5 Ratings

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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...

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.