Turkey and Wild Rice Casserole


Turkey and Wild Rice Casserole

Cake Ingredients:

  • 1 cup heat and serve long grain and wild rice blend
  • 4 Tbsp. butter
  • 1 sm. yellow onion, diced
  • 2 celery stalks, thinly sliced
  • 8 oz. canned mushroom slices, drained
  • 3 cloves garlic, minced
  • 2 to 3 cups cooked turkey, cubed
  • 1 cup mozzarella cheese, shredded, divided
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup chicken broth
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1/4 tsp. fresh ground pepper
  • sweet or smoked paprika, to taste
  • 1/8 tsp. ground nutmeg
  • 1/4 cup shredded parmesan cheese for topping


  1. Preheat oven to 350 F. Prepare rice according to package directions.
  2. In the meantime, melt butter in a large skillet over medium-high heat. Add diced onions and celery to the skillet and cook for 3 minutes, or until softened, stirring frequently. Stir in mushroom slices and garlic; cook for 2 minutes. Add cubed turkey and mix; remove from heat.
  3. Transfer mushroom mixture, prepared rice and 1/2 cup shredded cheese to a 2-quart baking dish; stir and set aside.
  4. In a mixing bowl, whisk together milk, heavy cream, chicken broth, garlic powder, onion powder, salt, pepper, paprika and nutmeg; whisk until thoroughly incorporated.
  5. Add milk mixture to the baking dish and mix until everything is completely combined. Add remaining cheese on top.
  6. Bake for 30 to 35 minutes, or until hot and bubbly. Remove from the oven and let stand for 5 minutes before serving.


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