Turkey Wild Rice Casserole

Hearty, creamy, and comforting, this Turkey Wild Rice Casserole combines tender turkey, earthy wild rice, sautéed vegetables, and a rich mushroom sauce. Baked until bubbly with a golden breadcrumb topping, it’s the perfect cozy meal for fall and winter — and a delicious way to use leftover turkey or chicken.

Yield

6 servings

Ingredients

For the Casserole:
2 cups cooked turkey, shredded or diced
3 cups cooked wild rice blend
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cups sliced mushrooms
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken or turkey broth
1 cup milk or half-and-half
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder

For the Topping:
1/2 cup breadcrumbs
2 tablespoons melted butter
2 tablespoons grated Parmesan (optional)

Instructions

Step 1: Sauté the Vegetables
In a large skillet, heat butter and olive oil over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes until softened. Add mushrooms and continue cooking until they release their moisture and turn golden. Stir in garlic and cook 1 more minute.

Step 2: Make the Creamy Sauce
Sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute. Slowly pour in the broth while whisking until smooth. Add the milk or half-and-half, poultry seasoning, salt, pepper, thyme, and garlic powder. Simmer for 3–4 minutes until thickened.

Step 3: Combine the Casserole
In a large bowl, mix the cooked wild rice and turkey. Pour the creamy vegetable mixture over top and stir to combine. Transfer the mixture to a greased 9×13 baking dish.

Step 4: Add the Topping
In a small bowl, mix the breadcrumbs with melted butter and Parmesan. Sprinkle evenly over the casserole.

Step 5: Bake
Bake at 375°F (190°C) for 25–30 minutes, or until bubbly and the top is golden brown. Let cool 5 minutes before serving.

Kitchen Tips
Use rotisserie chicken or holiday turkey leftovers to save time.
Swap wild rice with brown rice if preferred.
Add thawed peas or spinach for extra veggies.
Make ahead by assembling the casserole, refrigerating, and baking when ready.

Nutritional Information (Per Serving)
Calories 420, Protein 25g, Carbohydrates 40g, Fiber 3g, Net Carbohydrates 37g, Fat 17g, Saturated Fat 7g, Cholesterol 75mg, Sodium 520mg, Sugars 5g, Glycemic Index Medium