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Wild Rice and Leftover Turkey Casserole

This comforting casserole transforms leftover turkey into a hearty meal by combining it with wild rice, cream of mushroom soup, milk, and onion. Baked until bubbly and tender, it's an easy and delicious way to repurpose holiday leftovers into a satisfying family dinner.
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1358.8 kcal

Equipment

  • 1 Casserole Dish Approximately 2-quart capacity
  • 1 Large Mixing Bowl
  • 1 Whisk or Spoon For mixing ingredients
  • 1 Set of Measuring Cups
  • 1 Cutting Board and Chef's Knife For chopping onion

Ingredients
  

Main

  • 1 10.75 ounce can cream of mushroom soup
  • 2 1/4 cups boiling water
  • 2 cups cubed cooked turkey
  • 1 6 ounce package wild rice (such as Uncle Ben's®)
  • 1/3 cup milk
  • 1/4 cup chopped onion

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Lightly grease or spray a 2-quart casserole dish.
  • In a large mixing bowl, combine the cream of mushroom soup, boiling water, and milk, whisking until the mixture is smooth.
  • Stir in the chopped onion, cubed cooked turkey, and the uncooked wild rice from the package. Ensure all ingredients are well distributed.
  • Pour the entire mixture into the prepared casserole dish.
  • Cover the casserole dish tightly with aluminum foil.
  • Bake for 60 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the top is lightly browned and the wild rice is tender.
  • Carefully remove the casserole from the oven and let it rest for 5-10 minutes to allow the liquid to set and flavors to meld.
  • Serve warm and enjoy your hearty turkey and wild rice casserole.

Notes

For enhanced flavor, consider sautéing the chopped onion with a clove or two of minced garlic before adding to the mixture. To elevate the richness and counteract the processed soup flavor, you can swap the canned cream of mushroom soup for a homemade béchamel sauce with sautéed mushrooms. Ensure your cooked turkey is moist; if it's on the drier side, a splash of chicken broth in the mix can prevent a dry casserole. For a golden-brown crust and added texture, sprinkle a bit of crumbled butter crackers or breadcrumbs mixed with melted butter over the top during the last 15 minutes of baking. Monitor the casserole to prevent the wild rice from becoming mushy or undercooked; it should be tender-chewy.