Wild Rice And Turkey Casserole
A hearty casserole combining wild rice and turkey, topped with bread crumbs and baked until golden, perfect for comforting family dinners or holiday gatherings.
Ingredients
Instructions
- Cook the rice according to package instructions.
- Mix together undiluted cream of mushroom soup, Worcestershire sauce, salt, and mushrooms.
- Add the cooked rice to the mixture and stir well.
- In a well-greased baking dish, spoon half of the rice mixture, then layer with half of the cut turkey.
- Repeat with the remaining rice mixture and turkey.
- Mix bread crumbs with melted butter and sprinkle evenly over the top.
- Bake in a 350°F oven for about 30 minutes or until hot and bubbly.
Tips & Substitutions
For added flavor, consider sautéing onions and garlic before mixing them into the casserole. You can substitute leftover chicken or any other cooked meat for the turkey. If you prefer a vegetarian option, replace the turkey with sautéed vegetables and use a plant-based cream of mushroom soup. This dish can also be made ahead of time and frozen for convenience.
Serving Suggestions
This Wild Rice and Turkey Casserole pairs beautifully with a crisp green salad or steamed vegetables for a well-rounded meal. Consider serving it alongside garlic bread for a comforting dinner. It also works wonderfully as a hearty brunch option, similar to other American recipes like Terry'S Breakfast Casserole.
Storage & Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F for about 20-25 minutes until heated through. You can also microwave individual portions, but the oven will keep the topping crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Wild Rice And Turkey Casserole contains roughly 529 calories, with 19g protein, 94g carbohydrates, and 9g fat. It is an excellent source of vitamin D (175% of the Daily Value), protein (39% of the Daily Value), and iron (35% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2040mg per serving (89% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of wild rice?
Yes, you can substitute brown rice for wild rice, but be sure to adjust the cooking time as brown rice generally takes longer to cook. Also, be aware that the texture and flavor will differ slightly, resulting in a heartier dish.
Is there a way to make this dish gluten-free?
Absolutely! To make this casserole gluten-free, use gluten-free bread crumbs and ensure that the cream of mushroom soup is certified gluten-free. You can also make your own soup using gluten-free ingredients if necessary.
Can I prepare the casserole in advance?
Yes, you can assemble the casserole a day ahead and store it in the refrigerator before baking. Just cover it tightly with foil or plastic wrap. When ready to bake, remove the cover and bake as directed, adding a few extra minutes if it’s cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).