Wild Rice Turkey Casserole

plate full of wild rice casserole with a blue spoon.

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A from-scratch wild rice turkey casserole made without canned soup, featuring tender vegetables and a lightly creamy sauce.

Prep Time: 10

Cook Time: 20

Wild Rice Cook Time: 45

Total Time: 1 15

Servings: Servings

Author: Venessa Mandelkow

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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.

Notes

Note 1: For low FODMAPers, use a low FODMAP chicken broth without garlic or onion or one that you can tolerate.

Note 2: A wild rice blend can also be used, such as Lundberg's wild rice blend, for a budget-friendly option. Follow directions on the package or use my recipe for Instant Pot Wild Rice Blend.

Note 3: Recipe was tested using Bob’s Red Mill 1-to-1 gluten free flour. Or use all purpose flour if gluten free is not needed.

Note 4: Use leftover turkey, cooked turkey, or shredded cooked turkey.

Note 5: For a lighter option, use half and half, or for a dairy free option, use unsweetened coconut cream.

Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.

Nutrition Information

Serving: 1 ServingCalories: 381kcalCarbohydrates: 32gProtein: 30gFat: 10gSugar: 3g

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