This wild rice turkey casserole skips canned soup and uses a simple from-scratch sauce instead. It brings together tender wild rice, vegetables, and cooked turkey, and it works well with leftover turkey. The ingredients are naturally gluten free, with straightforward options to keep it low FODMAP.
Casseroles made without canned soup are a staple around here. Classics like tater tot hotdish alongside green chile chicken casserole and chicken bacon ranch potato casserole keep the prep manageable and the ingredients in check. For more no-nonsense meals like these, head to my Dinner Recipes.
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Why You'll Love This Recipe
- A smart way to use leftover turkey without it feeling like leftovers
- The slight sweetness from dried cranberries balances the earthy wild rice
- Made without condensed canned soup, using simple, pantry ingredients
- Makes 6-8 servings, perfect for feeding a crowd.
What You'll Need
- Wild Rice + Chicken broth - Cooks the earthy, nutty wild rice.
- Butter - Adds richness to the sauce.
- Shredded carrots - Add mild sweetness and soften as they cook.
- Gluten free flour - Thickens the casserole so it isn't soupy.
- Broccoli florets - Adds color and texture.
- Canned mushrooms - Adds savory flavor with minimal prep.
- Canned water chestnuts - Add crunch and contrast.
- Cooked turkey - Uses leftovers or freshly cooked turkey.
- Dried cranberries - Add a touch of sweetness against the wild rice.
- Heavy cream - Keeps the sauce creamy without canned soup.
- Black pepper - Simple seasoning to finish the dish.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Cook the wild rice
In a medium saucepan, bring the chicken broth to a boil. Add the wild rice, reduce to low, and simmer (covered) for 45 minutes, keeping it gently bubbling the whole time.
Step 2: Prep the oven and start the base
Preheat the oven to 350 degrees F. In a large skillet, melt the butter and sauté the shredded carrots until tender.
Sprinkle the gluten free flour over the carrots and stir until no white streaks remain.
Step 3: Build the filling
Add the broccoli, drained mushrooms, and drained water chestnuts, and cook for 1 minute.
Stir in the diced turkey and dried cranberries, then add the cooked wild rice with the broth, heavy cream, and black pepper. Stir until combined.
Step 4: Bake
Transfer the mixture to a greased 9x13-inch casserole dish and spread evenly. Bake at 350 degrees F for 20-30 minutes, or until hot.
Tips and Tricks
Meal prep the wild rice. To get dinner on the table quicker, cook the wild rice in advance and store it in the refrigerator in an airtight container.
Saucepan Covers Matter: Before cooking the wild rice, make sure you have a tight-fitting lid for the saucepan. Otherwise, the liquid will escape...ask me how I know.
Use leftover turkey, cooked chicken, or fully cooked wild rice bratwurst.
Shortcut Tip: Use pre-shredded carrots to save a step.
Ingredient Swaps
- Wild rice: A wild rice blend is fine; avoid quick-cook versions, which can turn mushy.
- Water chestnuts: Chopped celery or sliced almonds can add crunch instead.
- Heavy cream: Half-and-half can be used for a slightly lighter sauce.
Special Diet Variations
Gluten free: This casserole is naturally gluten free when made with gluten free flour and gluten free broth.
Low FODMAP: Use low FODMAP chicken broth or water to cook the wild rice. This recipe works well for low FODMAP needs when served in mindful portions.
Dairy free: Swap the butter for dairy free butter and use unsweetened coconut cream to replace the heavy cream.
Lower fat: Use half-and-half in place of heavy cream for a lighter sauce that still bakes up well.
Storing and Reheating
Storing: Store cooled casserole covered in the refrigerator for up to 4 days. This turkey wild rice casserole reheats well.
Freezing: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Reheat covered in a 325 degrees F oven until warmed through, or microwave individual portions in short intervals. Add a bit of broth or cream if needed.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Wild rice - Safe at 1 cup (140 grams) per meal.
- Chicken broth - Use low FODMAP broth or an option that you can tolerate.
- Carrots - Safe at 1 small (75 grams) per meal.
- Gluten free flour - Choose a low FODMAP blend without beans. Recipe was tested with Bob's Red Mill 1-to-1 gluten free flour.
- Broccoli florets - Safe at ¾ cup (75 grams) per meal.
- Canned mushrooms - Drain well; safe at 6 pieces (75 grams) per meal.
- Canned water chestnuts - Drain well; safe at ⅓ cup (75 grams) per meal.
- Cooked turkey - No detectable FODMAPs in unseasoned protein.
- Dried cranberries - Safe at 2 tablespoons (23 grams) per meal.
- Heavy cream - Safe at 2 tablespoons (40 grams) per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes, but the rice may absorb some of the sauce. Add the heavy cream just before baking to keep the moisture in the casserole.
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered until warmed through.
No. This recipe works with either leftover turkey or shredded chicken. Just dice it into bite-sized pieces before adding it to the casserole.
It can be. Use gluten free flour and certified gluten free broth to keep the casserole gluten free from start to finish.
Avoid draining the cooked wild rice, as the broth helps create the sauce. When reheating, add a small splash of broth or cream if needed.
Yes. This version uses a simple from-scratch sauce made with butter, broth, flour, and cream instead of condensed soup.
It can fit a low FODMAP diet when using low FODMAP broth and keeping portion sizes in mind.
What To Serve With Wild Rice Turkey Casserole
Turkey wild rice casserole is hearty on its own, so lighter sides work best to balance the meal.
- Simple green salad - A crisp salad with an Italian vinaigrette.
- Vegetable soup - Add a cup to increase veggie intake.
- Gluten free corn bread - Great if you want something to scoop up the sauce.
- Cranberry sauce - Echoes the dried cranberries and adds brightness.
More Loveable Turkey Recipes
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Recipe
Wild Rice Turkey Casserole
Ingredients
Cooking Wild Rice:
- 4 cups chicken broth (Note 1)
- 1 cup wild rice (Note 2)
Casserole Ingredients:
- 2 tablespoons butter
- 1 cup shredded carrots
- 2 tablespoons gluten free flour (Note 3)
- 1 cup broccoli florets
- 4 ounces canned mushrooms drained
- 8 ounces canned water chestnuts drained
- 2 cups diced turkey cooked (Note 4)
- ½ cup dried cranberries
- ½ cup heavy cream (Note 5)
- ½ teaspoon black pepper
Instructions
Cook the wild rice:
- In a medium sized saucepan with a cover, bring the chicken broth to a boil. Add the wild rice, cover, and cook for 45 minutes on low, keeping it simmering the entire time.
Make the casserole:
- Preheat the oven to 350 degrees F.
- In a large skillet, add the butter and shredded carrots. Sauté until tender.
- Sprinkle the gluten free flour over the cooked carrots. Stir until coated, and no white streaks remain.
- Next, add the broccoli, drained mushrooms, and drained sliced water chestnuts. Stir and cook for 1 minute. Next, add the diced turkey and cranberries. Stir.
- Pour in the cooked wild rice (do not drain), heavy cream, and ground black pepper. Stir.
- In a greased 9x13-inch casserole dish, add the mixture. Spread it out evenly. Bake in a preheated 350 degrees F oven for 20-30 minutes.
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