Leftover Turkey and Wild Rice Casserole
Some leftover turkey.
A box of wild rice mix.
A can of mushroom soup.
You really need nothing more than these three things to serve a brand-new supper to your family and put that leftover turkey to use at the same time. And since I am such a practical person, — I actually have a friend who calls me her practical friend — I always enjoy killing two birds with one stone.
To tell the truth, I don’t have too many turkey leftovers remaining in my fridge. I will be able to make soup and that might be all. I haven’t cooked a thing since Thursday and they have been steadily munching on that turkey.
But a lot of my faithful readers out there might still be trying to think of ways to use up their leftover turkey, and so I will post another recipe or two for all of you…
This casserole can be as simple or complicated as you want it to be. You can add some veggies, cheese, crunchy toppings. You can switch the rice for stove top or noodles or spaghetti. You can use celery soup instead of mushroom soup. Have it your way!
Turkey and Wild Rice Casserole
1 - 2 c. chopped leftover turkey
1 box of wild rice mix (Uncle Ben’s or Zattaran’s is good)
1 can of some kind of cream soup - mushroom, celery or chicken
water
options:
chopped mushrooms, celery, onion, carrots, red or green pepper
peas
sliced water chestnuts
shredded Swiss cheese or parmesan cheese
Start by reading the directions on the box of rice. It will tell you how much water you need to cook the rice on the stove. This is important because that is the exact amount you will need to add to make a casserole. Armed with this valuable knowledge, combine all of the ingredients. (If you are adding fresh vegetables, you will want to saute them first to soften them up.) Once mixed, pour this into a greased casserole or 9 x 13 pan. Bake for about 45 minutes at 350 degrees.
Enjoy!
Add comment November 27th, 2006