Wild Rice & Turkey Casserole

I realize you have probably, long ago used up your (frozen) turkey leftovers from Christmas. Nevertheless, casseroles are always a good choice at this time of year. These satisfying blends of favorite flavors are easily assembled, can be made ahead  and you don’t necessarily have to make them from leftovers. One-dish oven dinners are economical and can range from casual to elegant.

I recall making this particular casserole as one of the buffet entrees at a staff gathering. Wild rice is one of those foods you either like it or not, it seems to have no ‘middle ground’.

Wild rice is actually a semi-aquatic grass that has historically grown in lakes, tidal rivers and bays, in water two to four feet deep. It originated in the area of the upper Great Lakes which is both the USA & Canada. Because it is difficult to grow, with low yields per acre, wild rice usually costs more than other grains. To bring the cost down, it is often mixed with other grains (white and brown rice especially) rather than eaten on its own.

This casserole has a nice mix of ingredients. There seem to be numerous versions of the recipe but this is the one we enjoy the most. Hope it works for you.

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Wild Rice & Turkey Casserole

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American, German

Servings

MetricUS Imperial

Ingredients

• 250 gram pkg Uncle Ben's fast cooking long grain & wild rice
• 1 cup onion, chopped
• 1 cup celery, chopped
• 2 Tbsp butter,
• 284 ml cream of mushroom soup
• 1 Tbsp soy sauce
• 1/2 cup sour cream
• 1/3 cup chicken broth
• 227 ml water chestnuts, sliced
• 1/4 cup dried cranberries, optional
• 200 grams fresh mushrooms, chopped
• 2 cups cooked turkey, cubed or shredded
• 1/3 cup almonds, slivered or chopped

Course Main Dish Cuisine American, German Servings MetricUS Imperial Ingredients 250 gram pkg Uncle Ben's fast cooking long grain & wild rice 1 cup onion, chopped 1 cup celery, chopped 2 Tbsp butter, 284 ml cream of mushroom soup 1 Tbsp soy sauce 1/2 cup sour cream 1/3 cup chicken broth 227 ml water chestnuts, sliced 1/4 cup dried cranberries, optional 200 grams fresh mushrooms, chopped 2 cups cooked turkey, cubed or shredded 1/3 cup almonds, slivered or chopped

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Prepare wild rice mix, being careful not to overcook. In a saucepan, saute onions, mushrooms & celery in butter until softened. Add soup, sour cream, soy sauce & broth & heat through. Then add turkey, water chestnuts & prepared wild rice mix, stirring gently.
2. Preheat oven to 350 F. Place mixture into lightly buttered casserole dish. Bake for 25-35 minutes, gently stirring once. After stirring, top with chopped or slivered almonds.