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Wild Rice and Turkey Casserole Recipe

Recipe by: Nadine Wanek

"Great way to use up leftover turkey, really different casserole good enough for company. Fast and easy."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook55 m
  • Ready In1 h 15 m
  • 1Preheat oven to 350 degrees F (175 degrees C).
  • 2Bring 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.
  • 3Stir 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.
  • 4Bake 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.
Ingredients
  • 6 servings
  • 361 cals
  • 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
  • 2 1/4 cups water
  • 1 tablespoon butter (optional)
  • 3 cups cubed cooked turkey
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup chopped celery
  • 1 cup water
  • 1 (5 ounce) can sliced water chestnuts, drained
  • 1/4 cup onion, chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons butter, melted, or as needed
  • 1 1/2 cups soft bread crumbs
Nutrition

Amount per serving ( 5 total)

  • Calories:
    361
    18%
  • Fat:
    12.7
    20%
  • Carbs:
    34.6
    11%
  • Protein:
    26
    52%
  • Cholesterol:
    73
    24%

Based on a 2,000 calorie diet

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