Turkey, Wild Rice and Mushroom Casserole
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Serves: Serves 4
 
Great way to use up your leftover turkey! Wild rice, fresh mushrooms, onions and celery in a delicious casserole topped with cheese and almonds.
Ingredients
  • 1 1/4 cups Long Grain and Wild Rice (I used Ludenberg's Wild Blend Rice)
  • 3 cups water
  • 2 cups cooked turkey, cubed
  • 1 can mushroom soup
  • 1 cup cream or milk
  • 1/2 cup chicken stock
  • 1 tablespoon butter
  • 8 oz. mushroom quartered
  • 1/2 cup onion, diced
  • 1/2 cup celery, diced
  • salt and fresh black pepper
  • 2 sprigs fresh thyme or 1/4 teaspoon dried
  • 5 slices havarti or swiss cheese
  • 1/3 cup slivered almonds
  • fresh parsley - optional
Instructions
  1. Rinse the wild rice under cold water. Add to a pan with the 3 cups water and bring to a boil. Cover pan with a tight lid. Reduce heat to medium and let cook for about 35 - 40 minutes. If needed add a little additional water if the pan gets dry before the rice is done.. Add to a bowl big enough to hold all of the ingredients.
  2. Melt half of the butter in a saute pan, add the onions and celery. Saute until the vegetables are softened. Add to the bowl with the rice.
  3. Add the mushrooms to the pan with a little butter and quickly saute them until they start to brown, Add to the bowl.
  4. Add the soup, milk, turkey, salt and pepper to the bowl. Stir until all is combined.
  5. Spread into a 8 x 8 casserole dish. Top with cheese and almonds. Cover with foil and bake at 375 degrees for 20 minutes. Remove foil and bake another 15 minutes.
  6. Top with fresh parsley if desired before serving.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2014/11/16/turkey-wild-rice-mushroom-casserole/