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 {{adjustedServings}} servings 361 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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...