Creamy Turkey and Wild Rice Casserole

• 1 can (10.75 oz) cream of mushroom soup
• 1 can (10.75 oz) cream of chicken soup
• 1 cup milk
• 2 cups cooked wild rice
• 2 cups shredded cooked turkey
• 1 cup frozen peas
• 1 cup diced celery
• 1/2 cup diced onion
• 1 1/2 cups crushed cornflakes
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F (190°C).
2. 2 In a large bowl, mix together the soups and milk until smooth.
3. 3 Stir in the wild rice, turkey, peas, celery, and onion until well combined.
4. 4 Transfer the mixture to a greased 9x13 inch baking dish.
5. 5 In a separate bowl, combine the crushed cornflakes and melted butter. Sprinkle over the top of the casserole.
6. 6 Bake uncovered for 50 minutes or until bubbly and the topping is golden brown.
7. 7 Let stand for 5 minutes before serving.

Nutrition

Tips

• For added flavor, sauté the celery and onion before mixing into the casserole.
• Use leftover roasted turkey for extra flavor and convenience.
• Ensure the casserole is bubbling around the edges for that perfect creamy texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with warm dinner rolls for a hearty meal.

FAQ