Best Turkey Wild Rice Casserole Recipes

WILD RICE AND TURKEY CASSEROLE

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.

WILD RICE AND LEFTOVER TURKEY CASSEROLE

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.

WILD RICE AND TURKEY CASSEROLE

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.

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE

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!

TURKEY WILD RICE CASSEROLE

Steps:

• In a small saucepan, bring the water, wild rice and onion to a boil. Reduce heat; cover and simmer for 55-60 minutes or until rice is tender. Meanwhile, in another saucepan, saute carrot and celery in butter and oil until tender. , Combine the flour, sage, 1/4 teaspoon salt and pepper; stir into carrot mixture until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat. Stir in rice. Transfer to a 2-qt. baking dish coated with cooking spray. , Place turkey over rice mixture. Combine the parsley, paprika and remaining salt; sprinkle over turkey. Cover and bake at 350° for 60-70 minutes or until a thermometer inserted into turkey reads 170°. Slice turkey; serve with rice.

LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE

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.

SLOW-COOKER TURKEY-WILD RICE CASSEROLE

Steps:

• In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
• Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
• Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.

SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE (COOKING FOR 2)

Steps:

• In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
• In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
• Cover and cook on high heat setting 30 minutes.
• Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
• In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
• Cover and cook on high heat setting 30 minutes.
• Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.

TURKEY WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Prepare rice according to package directions.
• Combine rice, turkey, mushrooms, carrot, broccoli and 1/2 cup swiss cheese in a 2-quart baking dish.
• Combine half and half, sherry and pepper.
• Fold into turkey mixture.
• Cover with remaining swiss cheese.
• Sprinkle with parmesan cheese.
• Bake for 30 to 40 minutes or until hot and bubbly.

TURKEY AND WILD RICE CASSEROLE

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.

SLOW COOKING: SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• 1. In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
• 2. In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients
• 3. Cover and cook on high heat setting 30 minutes.
• 4. Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

CHEESY CHICKEN/TURKEY AND WILD RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Prepare rice mix according to directions, set aside.
• Melt butter in large skillet over medium heat, add onions and celery. Saute 10 minutes.
• Stir in rice, chicken, 1 1/2 cups cheese, soup and next 4 ingredients.
• Spoon mixture into lightly greased 11x7 dish or 2 quart casserole dish.
• Top casserole evenly with breadcrumbs/panko crumbs.
• Bake at 350 for 25 minutes. Sprinkle with remaining cheese and bake for 5 minutes.

COOKING FOR TWO: SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE

Steps:

• 1. In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
• 2. In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
• 3. Cover and cook on high heat setting 30 minutes.
• 4. Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

CHEESY WILD RICE AND TURKEY CASSEROLE

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.

WILD RICE AND TURKEY CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Spray 11X7 inch baking dish with cooking spray.
• In baking dish, mix white and wild rice; spread evenly over bottom.
• In a large bowl, mix turkey, cheese, milk, eggs, bell peppers and black pepper.
• Spoon over rice.
• Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned.
• Sprnkle with parsley.

CROCK POT TURKEY-WILD RICE CASSEROLE

Steps:

• Cook bacon in a large skillet until almost crisp.
• Add turkey, carrots, onion and celery; cook 2 minutes or until browned, stirring frequently.
• Spray crock pot with Pam.
• Spoon mixture into crock pot.
• Add all remaining ingredients; mix well.
• Cover, cook on low 5-6 hours or until the rice is tender, the turkey is no longer pink inside and the liquid is absorbed.

WILD RICE AND TURKEY CASSEROLE

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.

WILD RICE AND TURKEY CASSEROLE

Steps:

• Mix all ingredients together and place in a buttered casserole. Top with a layer off buttered crumbs and bake @ 350 degrees for 1 hour

TURKEY-WILD RICE CASSEROLE

Steps:

• In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until almost crisp. Stir in turkey, carrots, onion and celery. Cook about 2 minutes, stirring frequently, until turkey is brown.
• Spoon turkey mixture into 3- to 4-quart slow cooker. Stir in remaining ingredients.
• Cover; cook on Low heat setting 5 to 6 hours.