Turkey and Wild Rice Casserole

Average: 5 (1 vote)
2 hours 6 Servings Print RecipeEmail Recipe


1cupwild rice
1poundmushrooms (sliced)
1 onion (chopped)
3cupcooked turkey (diced)
1⁄2cupblanched almonds (sliced)
1⁄4teaspoonground black pepper
3cupturkey or chicken broth
1 1⁄2cupheavy cream
3tablespoonparmesan cheese (grated)


Wash the rice thoroughly and cover with boiling water. Let soak for 1 hour. Drain well.

Preheat the oven to 350°F.

Sauté the mushrooms and onion in 3 tablespoons butter for 10 minutes. Place in a buttered ovenproof casserole, along with the rice, turkey, almonds, and salt and pepper. Add the broth and cream; mix lightly. Cover and bake in preheated oven for 1 1/2 hours. Remove the cover, sprinkle with the cheese, and with remaining butter. Increase the heat to 450°F and bake for 5 minutes longer.


Preparation time does not include wild rice. With modern wild rice, you may not need to pre-soak. Follow the directions on the package the rice came in, if available.

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