Dinner

Leftover Turkey and Wild Rice Casserole is for Dinner.

Leftover Turkey and Wild Rice Casserole takes 25 minutes to prepare.

Leftover Turkey and Wild Rice Casserole takes 30 minutes to cook.

Leftover Turkey and Wild Rice Casserole makes 8 servings.

The ingredients for Leftover Turkey and Wild Rice Casserole are:

3/5 cup Rice- Royal Blend Texmati White, Brown, Wild & Red Rice Rice Select (dry)

1 tbsp olive oil
1 medium Onions, raw, chopped
2 carrots Carrots, , chopped
2 Celery stalks, , chopped
1 lb fresh mushrooms, chopped

3 cup chopped or diced Turkey

1/2 cup Cranberries, dried, sweetened (craisins)

1/2 cup Sour Cream
1/2 cup unsalted turkey broth
1/2 cup Parmesan Cheese, shredded
1/4 tsp Nutmeg, ground
1/4 tsp Pepper, black
1/2 tsp Salt

Here is how you make Leftover Turkey and Wild Rice Casserole:

Preheat oven to 350* F. Cook 3/4 cup dry wild rice according to package. Set aside. Meanwhile, heat olive oil in large skillet. When hot, cook onions, carrots, and celery until beginning to get tender. Add in mushrooms and cook until all veggies are tender. Combine wild rice, veggies, turkey and cranberries in large bowl. Whisk together sour cream, turkey broth, parmesan cheese, nutmeg, S & P in a small bowl. Pour over rice mixture and stir until well combined. Put in 9 x 13" baking dish. Bake uncovered for 30 minutes. Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CHANGINGBALANCE.

The nutritional information for Leftover Turkey and Wild Rice Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 247.1

• Total Fat: 8.3 g
• Cholesterol: 46.2 mg
• Sodium: 345.8 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 2.4 g
• Protein: 21.7 g