Turkey, Wild Rice, and Mushroom Casserole

• 1 cup uncooked wild rice
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups cooked turkey, shredded
• 2 cups chicken broth
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook wild rice according to package instructions.
3. 3 In a skillet, melt 2 tablespoons butter over medium heat. Sauté mushrooms, onion, and garlic until softened.
4. 4 In a saucepan, melt the remaining tablespoon of butter. Whisk in flour to create a roux, then slowly add milk, stirring constantly until thickened.
5. 5 Combine cooked wild rice, sautéed vegetables, turkey, peas, thyme, salt, and pepper in a large bowl.
6. 6 Add the cheese to the milk mixture until melted and smooth.
7. 7 Pour the cheese sauce over the rice mixture and stir to combine.
8. 8 Transfer to a greased 9x13 inch baking dish.
9. 9 Bake for 25 minutes or until bubbly.
10. 10 Garnish with parsley before serving.

Equipment

• Skillet
• Saucepan
• Baking dish (9x13 inches)

Variations

• Add a layer of crispy fried onions for a crunchy topping.
• Substitute turkey with roasted chicken for a different twist.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute wild rice with brown rice if needed.

Pairings

• Buttered green beans
• Roasted root vegetables

Nutrition

Tips

• For extra flavor, toast the wild rice before cooking.
• Use leftover turkey for convenience and added depth of flavor.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with a warm loaf of crusty bread.

FAQ