Introduction

There’s something timeless and comforting about a warm, bubbling casserole fresh from the oven. This Turkey and Wild Rice Casserole blends tender turkey, nutty wild rice, savory vegetables, and a creamy, flavorful sauce—topped with a lightly crisp, golden finish. It’s the perfect way to use up leftover turkey from Thanksgiving or a roasted bird, but it’s so delicious you’ll want to make it year-round. This dish is hearty, satisfying, and ideal for feeding a family or preparing in advance for busy weeknights.

Why I Love This Recipe

I love this recipe because it combines comfort and nutrition in one dish. The wild rice gives a pleasant chew and nutty depth, the turkey provides lean protein, and the creamy sauce ties everything together beautifully without being heavy. It’s also incredibly versatile—you can make it ahead, freeze it, and reheat it when needed, which makes it perfect for meal prep. The aroma of this casserole baking—garlic, herbs, and roasted turkey—is cozy and nostalgic.

Why It’s a Must-Try Dish

This Turkey and Wild Rice Casserole is a must-try because it’s:

• A fantastic way to use up leftover holiday turkey in a completely new, flavorful way.
• Balanced and wholesome, with protein, grains, and veggies all in one dish.
• Customizable to suit your taste (add mushrooms, switch the sauce, make it cheesy, etc.).
• Family-friendly and freezer-friendly, making it a go-to for weeknights or potlucks.

It’s a dish that feels homey and special, without requiring hours in the kitchen.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 5 minutes

Servings and Nutritional Info

• Servings: 6
• Calories: Approximately 390 kcal per serving (depending on cheese and sauce options)

Course & Cuisine

• Course: Main Course / Casserole
• Cuisine: American / Comfort Food

Ingredients

For the Casserole:

• 2 cups cooked wild rice (or wild rice blend)
• 2 ½ cups cooked turkey, shredded or cubed
• 1 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced (optional but recommended)
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 tsp dried thyme
• ½ tsp dried sage
• Salt and black pepper, to taste

For the Creamy Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ¾ cups chicken or turkey broth
• ½ cup milk or half-and-half
• ½ cup sour cream or plain Greek yogurt
• ½ cup shredded cheese (optional—cheddar or Swiss works well)

For the Topping (Optional):

• ½ cup breadcrumbs or crushed crackers
• 2 tbsp melted butter
• ¼ cup grated Parmesan cheese

Cooking Directions (Overview)

1. Cook wild rice and set aside.
2. Sauté vegetables and herbs in a skillet.
3. Make creamy sauce using a simple roux and broth.
4. Combine rice, turkey, veggies, and sauce in a baking dish.
5. Top with breadcrumbs and bake until golden and bubbly.

Step-by-Step Preparation Method

Step 1: Cook the Wild Rice

1. If not using pre-cooked rice, cook wild rice according to package instructions (usually 45–50 minutes).
2. Fluff with a fork and set aside.

Step 2: Sauté the Vegetables

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil or butter over medium heat.
3. Add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
4. Add garlic and mushrooms (if using). Cook for another 3 minutes.
5. Stir in thyme, sage, salt, and pepper. Remove from heat.

Step 3: Make the Creamy Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Whisk in flour to make a roux; cook for 1 minute.
3. Gradually whisk in broth and milk. Continue whisking until thickened, about 3–5 minutes.
4. Stir in sour cream (or Greek yogurt) and cheese (if using). Season with salt and pepper. Do not boil after adding sour cream.

Step 4: Assemble the Casserole

1. In a large mixing bowl, combine cooked rice, shredded turkey, sautéed veggies, and creamy sauce. Stir gently until everything is evenly coated.
2. Transfer mixture to a greased 9×13-inch baking dish.

Step 5: Add Topping

1. In a small bowl, mix breadcrumbs with melted butter and Parmesan.
2. Sprinkle evenly over the casserole.

Step 6: Bake

1. Bake uncovered for 25–30 minutes, or until the topping is golden and the casserole is bubbling around the edges.
2. Let rest for 5 minutes before serving.

How to Serve

Serve this casserole hot, straight from the oven. It pairs beautifully with a fresh green salad, steamed vegetables, or cranberry sauce for a holiday-inspired meal. It’s a satisfying one-dish dinner, but also makes an excellent side for potlucks and family gatherings.

Recipe Tips

• Use pre-cooked rice and turkey to save time.
• Don’t overcook the sauce after adding sour cream to avoid curdling.
• If the mixture looks too thick before baking, add a splash more broth.
• Season each layer—rice, veggies, and sauce—for maximum flavor.
• You can assemble this casserole a day in advance and bake it later.

Variations

• Chicken Swap: Use leftover cooked chicken instead of turkey.
• Mushroom Lover’s: Double the mushrooms and add a splash of white wine to the skillet for depth.
• Cheesy Upgrade: Stir in more cheese into the sauce and sprinkle extra on top before baking.
• Dairy-Free: Use olive oil, dairy-free milk, and a plant-based yogurt alternative for the sauce.
• Gluten-Free: Use gluten-free flour and breadcrumbs.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing (Unbaked): Assemble the casserole without the topping. Cover tightly and freeze for up to 2 months. Bake from frozen, adding 15–20 minutes.
• Freezing (Baked): Cool completely, cover, and freeze for up to 3 months. Thaw overnight and reheat at 350°F (175°C).
• Reheating: Warm individual portions in the microwave or the oven until heated through.

Special Equipment Needed

• Large skillet (for sautéing)
• Medium saucepan (for sauce)
• 9×13-inch baking dish
• Mixing bowls, whisk, and spatula

FAQ

Q1: Can I make this ahead of time?
Yes! Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Add topping and bake just before serving.

Q2: Can I use instant wild rice?
Yes, instant or pre-cooked wild rice saves time and works well here.

Q3: Can I use cream of mushroom soup instead of homemade sauce?
You can, but the homemade sauce gives a fresher, more flavorful result.

Q4: How do I make it more creamy?
Increase the sour cream and milk slightly, or stir in extra cheese to the sauce.

Conclusion

This Turkey and Wild Rice Casserole is a warm, nourishing dish that celebrates comfort food at its best. With its creamy sauce, earthy wild rice, and tender turkey, it’s perfect for using up leftovers or creating a wholesome family dinner from scratch. It freezes beautifully, feeds a crowd, and tastes like a comforting hug on a chilly day.