Description
Lighter turkey casserole made with wild rice, veggies, and herbs. A healthy, comforting, and flexible leftover turkey dinner.
Ingredients
Scale
- 1 cup wild rice blend
- 3 cups cooked turkey, cubed or shredded
- 1 yellow onion, diced
- 8 baby bella or cremini mushrooms, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 3/4 cup turkey or chicken broth
- 1 tablespoon arrowroot powder mixed with 1 tablespoon water
- 10 ounces frozen peas
- 1/2 cup sharp cheddar (optional), or asiago, gouda, or your favorite cheese
Instructions
- Cook the wild rice: Prepare wild rice according to package directions. Set aside.
- Sauté veggies: In a large skillet, heat olive oil over medium heat. Add onion and mushrooms. Sauté for 6-8 minutes until softened. Add garlic and thyme; cook 1 more minute.
- Make the sauce: Stir in broth. Bring to a simmer. Add arrowroot slurry and stir until thickened. Season with salt and pepper.
- Combine: In a large bowl, mix cooked rice, turkey, sautéed veggies, frozen peas, and cheese if using. Stir to combine.
- Bake: Preheat oven to 375°F. Spread mixture in a greased 9×13″ baking dish. Cover with foil and bake for 20 minutes. Uncover and bake 10 more minutes until golden and bubbly.
Notes
Use rotisserie chicken instead of turkey for a quick swap.
Add a sprinkle of breadcrumbs or sliced almonds on top for crunch.
You can make the entire dish ahead and refrigerate for up to 24 hours before baking.