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Turkey Wild Rice Casserole with Mushrooms
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • Saucepan
  • 9x9 baking dish
  • Oven

Ingredients
  

  • 1 cup uncooked wild rice
  • 2 cups diced cooked turkey
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup plain breadcrumbs

Instructions
 

  • Cook the wild rice according to package directions until tender, then drain any excess water and set it aside.
  • Preheat the oven to 375 degrees and lightly grease a 9 by 9 inch baking dish.
  • Melt the butter in a large skillet over medium heat. Add the onion and cook until softened.
  • Stir in the mushrooms and garlic, and cook until the mushrooms release their liquid and begin to brown.
  • Sprinkle the flour over the vegetables and stir for one minute to form a roux.
  • Slowly whisk in the chicken broth and milk, then add the thyme, salt, and pepper. Continue stirring until the sauce thickens.
  • Remove the skillet from the heat and stir in the cooked wild rice, diced turkey, and half of the cheddar cheese until evenly combined.
  • Transfer the mixture to the prepared baking dish and spread it into an even layer.
  • Top with the remaining cheddar cheese and the breadcrumbs.
  • Bake for 25 to 30 minutes until the top is golden and the edges are bubbling. Let it rest for five minutes before serving.

Notes

Use day-old cooked turkey so it stays moist during baking. If the sauce thickens too much while it sits, stir in a splash of milk before transferring it to the baking dish. Leftovers reheat well in a covered skillet over low heat with a little extra broth to restore creaminess.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Saucepan, 9x9 baking dish, Oven