Wild Rice Turkey Casserole Food

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.

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 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.

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.

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:

• 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.

20 TURKEY CASSEROLES YOU'LL LOVE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a turkey casserole in 30 minutes or less!

WILD TURKEY RICE BAKE

Steps:

• Prepare rice according to package directions; place in a large bowl. Dissolve bouillon in hot water; add to rice. Stir in the turkey, celery, soup, water chestnuts, mushrooms, onion and soy sauce., Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 55-60 minutes or until heated through.

WILD RICE TURKEY CASSEROLE

Steps:

• 1. Combine all ingredients and top with bread crumbs and butter. Bake 1 hour at 350. Serves 6 to 8.

CHICKEN WILD RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large skillet on medium-high heat, sauté the carrots, celery, onion and garlic for about 5 minutes, or until the onions have softened and garlic is fragrant
• Add the cream of chicken soup, broth, sour cream, parsley, salt and pepper into the skillet and stir to combine with the vegetables and incorporate the wet ingredients together
• Spray a large casserole dish with a cooking oil. Pour the vegetable and soup mix into the casserole dish. Add in the chicken and stir, then add in the cooked rice and stir
• Flatten out the top so it's in an even layer and then layer the cheese over top
• Bake uncovered for 35-40 minutes, or until the top is golden brown

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.

INSTANT POT LEFTOVER TURKEY WILD RICE CASSEROLE

Steps:

• Set instant pot to sauté mode. Once heated, add the butter. Once melted, stir in the garlic, onions, celery, and carrots. Sauté for 2 minutes to soften and turn off the instant pot.
• Pour in the chicken broth and deglaze the instant pot. Add the wild rice, lentils, corn, and stuffing. Stir to combine. Place shredded turkey on top and season with salt, pepper, thyme, rosemary, sage, and top with bay leaves.
• Seal and cook on manual high pressure for 20 minutes.
• Once the instant pot has finished cooking, allow natural release for 10 minutes.
• Discard the bay leaves and stir in the heavy cream. Remove the casserole from the instant pot and add to a serving bowl. Garnish with fresh thyme.