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Creamy Turkey and Wild Rice Casserole with Mushrooms

Creamy turkey and wild rice casserole bakes tender wild rice, turkey, mushrooms, and peas in a rich sauce until bubbling at the edges. A 10-minute rest helps it set before serving.
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Prep Time 20 minutes
Cook Time 1 hour 37 minutes
Resting time 10 minutes
Total Time 2 hours 7 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup wild rice uncooked, rinsed
  • 3 cups water
For the casserole
  • 5 tablespoons unsalted butter divided
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cups turkey cooked, diced or shredded
  • 1 cup peas frozen
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Equipment

  • 1 2-quart saucepan
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

Make the rice
  1. Combine the wild rice and water in a 2-quart saucepan and bring to a boil.
  2. Cover, reduce the heat to low, and simmer for 45–55 minutes, until the rice is tender and some grains have split.
  3. Drain any excess water.
Make the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Melt 2 tablespoons of the butter in a 12-inch skillet over medium heat.
  4. Add the mushrooms, onion, and celery and cook for 8–10 minutes, until the vegetables are softened and the mushroom liquid has evaporated.
  5. Add the remaining 2 tablespoons of butter and the flour, and cook, whisking, for 1 minute.
  6. Gradually whisk in the chicken broth and heavy cream.
  7. Bring the sauce to a simmer and cook for 3–5 minutes, until it thickens enough to coat a spoon.
  8. Combine the cooked rice, turkey, and peas in a large bowl.
  9. Stir the sauce into the rice mixture.
  10. Season the mixture with the salt and pepper.
  11. Spread the mixture in the prepared baking dish.
  12. Cover with foil and bake for 20 minutes.
  13. Uncover and bake for 10–15 minutes more, until bubbling at the edges and 165°F in the center.
  14. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, cook the wild rice until some grains split and drain it well before mixing. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend.