Best 8 Turkey And Wild Rice Casserole Recipes

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Indulge in a comforting and flavorful culinary experience with our tantalizing turkey and wild rice casserole recipes. These delectable dishes combine the hearty goodness of turkey and the nutty aroma of wild rice, creating a symphony of flavors that will delight your taste buds. Explore a variety of recipes, each offering unique variations and culinary twists. From the classic turkey and wild rice casserole with its creamy sauce and savory seasonings to the Southwestern-inspired version infused with bold spices and a touch of heat, our collection caters to diverse palates. Whether you seek a traditional comfort food or an adventurous fusion of flavors, our turkey and wild rice casserole recipes promise a satisfying and memorable meal.

Here are our top 8 tried and tested recipes!

WILD RICE AND TURKEY CASSEROLE



Wild Rice and Turkey Casserole image

Relax. Here's a dish that's quick to prepare and easy to enjoy. No one will complain, "Turkey leftovers again?"

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

2 cups cut-up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped (1/4 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (6 ounces) seasoned long grain and wild rice

Steps:

  • Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
  • Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

Nutrition Facts : Calories 175, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

WILD RICE AND LEFTOVER TURKEY CASSEROLE



Wild Rice and Leftover Turkey Casserole image

One of my husband's favorites for leftover turkey. Perfect for eating leftover turkey after the holidays.

Provided by Jennifer Adams

Categories     Main Dish Recipes     Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can cream of mushroom soup
2 ¼ cups boiling water
2 cups cubed cooked turkey
1 (6 ounce) package wild rice (such as Uncle Ben's®)
⅓ cup milk
¼ cup chopped onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream of mushroom soup, water, turkey, wild rice, milk, and onion together in a 2-quart casserole dish. Cover dish with aluminum foil.
  • Bake in the preheated oven for 50 minutes. Remove foil and cook until rice is tender and liquid is absorbed, 10 to 15 minutes more.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 38.5 g, Cholesterol 54.8 mg, Fat 8.8 g, Fiber 2.8 g, Protein 28.7 g, SaturatedFat 2.5 g, Sodium 556.5 mg, Sugar 3.5 g

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE



Roast Turkey, Asparagus and Wild Rice Casserole image

Not your average casserole. Roasted asparagus, a sherry cream sauce with wild rice, roasted almonds and toasted bread crumbs make this a dish to entertain with or just a big family dinner. This served in individual serving dishes is wonderful or a dish made for two to serve for a very elegant dinner. You can always switch this up by use leftover chicken and even broccoli or green beans if you are not a fan of asparagus.

Provided by SarasotaCook

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups turkey, leftovers is perfect for this, you can substitute chicken for this as well (shredded or chopped)
2 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1/4 cup sherry wine
1 tablespoon fresh parsley, chopped fine
salt and pepper
1 cup Italian seasoned breadcrumbs
1 lb asparagus, roasted (just remove the tough ends and cut in 3-inch pieces)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper
5 1/2 ounces wild rice, already cooked (1 box Uncle Bens or similar)
1/2 cup toasted sliced almonds

Steps:

  • Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
  • Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
  • The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
  • In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
  • As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!

WILD RICE AND TURKEY CASSEROLE



Wild Rice and Turkey Casserole image

Great way to use up leftover turkey, really different casserole good enough for company. Fast and easy.

Provided by Nadine Wanek

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h15m

Yield 6

Number Of Ingredients 12

1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
2 ¼ cups water
1 tablespoon butter
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
¼ cup onion, chopped
3 tablespoons soy sauce
2 tablespoons butter, melted, or as needed
1 ½ cups soft bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring 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.
  • Stir 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.
  • Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 34.6 g, Cholesterol 72.5 mg, Fat 12.7 g, Fiber 1.7 g, Protein 26 g, SaturatedFat 5.7 g, Sodium 1369.8 mg, Sugar 2.8 g

LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE



Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole image

Make and share this Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole recipe from Food.com.

Provided by Audrey M

Categories     Poultry

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

6 slices bacon, cut into 1/2 inch pieces
1 lb turkey breast tenderloin, cut into 3/4 inch pieces
1/2 chopped onion
1/2 cup sliced carrot
1/2 cup sliced celery
2 (14 1/2 ounce) cans chicken broth
10 3/4 ounces condensed cream of chicken soup
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 1/4 cups uncooked wild rice, rinsed and drained

Steps:

  • Cook bacon in 10 inch skillet over medium heat.
  • Once bacon is browned, add onion, carrot and celery.
  • Cook an additional minutes; drain off excess fat.
  • In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
  • Once blended, add additional can of chicken broth and spices.
  • Pour sauce into crock pot.
  • Add rice and turkey; blend well.
  • Cook on High for 30 minutes and then reduce heat to Low.
  • Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

TURKEY AND WILD RICE CASSEROLE



Turkey and Wild Rice Casserole image

No one will complain about turkey leftovers in an easy-to-make homemade casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 10

Number Of Ingredients 13

5 cups water
3/4 cup uncooked regular long-grain brown rice
3/4 cup uncooked wild rice
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1 cup fat-free sour cream
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme leaves or poultry seasoning
1/4 teaspoon pepper
4 cups cut-up cooked turkey
2 2/3 cups frozen mixed vegetables, thawed
1/2 cup Progresso™ plain bread crumbs
2 teaspoons olive oil

Steps:

  • In 3-quart saucepan, heat water, brown rice and wild rice to boiling . Reduce heat; cover and simmer 40 to 50 minutes or until rices are tender. If necessary, drain.
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, turkey and vegetables. Spoon into baking dish.
  • In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.
  • Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.

Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 4 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g

CHEESY WILD RICE AND TURKEY CASSEROLE



Cheesy Wild Rice and Turkey Casserole image

Nutty wild rice gives interesting depth to this simple casserole of cooked turkey, summer peppers, and shredded cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup cooked white rice
1 cup cooked wild rice
2 cups diced (1/4 to 1/2 inch) cooked turkey breast
2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
1 can (12 oz) evaporated milk
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix white rice and wild rice; spread evenly over bottom.
  • In large bowl, mix turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice.
  • Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.

Nutrition Facts : Calories 370, Carbohydrate 21 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 0 g

WILD RICE AND TURKEY CASSEROLE



Wild Rice and Turkey Casserole image

Relax. Here's a dish that's quick to prepare and easy to enjoy. No one will complain, "Turkey leftovers again?"

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

2 cups cut-up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped (1/4 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (6 ounces) seasoned long grain and wild rice

Steps:

  • Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
  • Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

Nutrition Facts : Calories 175, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

Tips:

  • For the best flavor, use a combination of light and dark meat turkey. Light meat is leaner and cooks more quickly, while dark meat is richer and more flavorful.
  • If you're using frozen turkey, be sure to thaw it completely before cooking. This will help ensure that it cooks evenly.
  • To make the wild rice, rinse it well before cooking. This will help remove any excess starch and prevent the rice from becoming mushy.
  • Be sure to cook the wild rice according to the package directions. Different brands of wild rice may have different cooking times.
  • If you're using a casserole dish that is not oven-safe, be sure to transfer the casserole to an oven-safe dish before baking.
  • To prevent the casserole from drying out, cover it with foil during baking. Remove the foil for the last 10 minutes of baking to allow the top of the casserole to brown.
  • Serve the casserole hot, garnished with fresh parsley or chives.

Conclusion:

Turkey and wild rice casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover turkey after Thanksgiving or Christmas. With its combination of lean turkey, nutty wild rice, and creamy sauce, this casserole is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this turkey and wild rice casserole a try.

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