Holiday Party Entrée: Turkey and Wild Rice Casserole
3 of 5 in Series: The Essentials of What to Do with Leftover Turkey
Because turkey is cheap around the holidays, you can create the casserole this creamy casserole and feed a crowd without straining your budget. Try serving it with some green beans, salad, and crescent rolls for an easy and complete meal.
Turkey and Wild Rice Casserole
Preparation time: 30 minutes
Cooking time: 1 hour, 5 minutes
Yield: 24 servings
4 6.2-ounce packages fast-cooking long grain and wild rice mix
1/2 cup butter or margarine
8 celery stalks, chopped
2 large onions, chopped
4 8-ounce cans (32 ounces) sliced water chestnuts, drained
10 cups chopped cooked turkey
8 cups (32 ounces) shredded cheddar cheese, divided
4 10.75-ounce cans (43 ounces) condensed cream of mushroom soup
4 8-ounce containers (32 ounces) sour cream
2 cups milk
2 teaspoons salt
2 teaspoons pepper
1 cup breadcrumbs
4.5 ounces sliced almonds, toasted
Preheat the oven to 350 degrees F. Prepare the rice mix per the package directions.
In a large stockpot, melt the butter; add the celery and onions and sauté them for 15 minutes, or until tender, not browned.
Remove the stockpot from heat and add the water chestnuts, rice, turkey, 6 cups of the cheese, soup, sour cream, milk, salt, and pepper.
Lightly grease the bottom and sides of two 4-quart baking dishes. Spoon half of the mixture into each dish.
Top each casserole with 1/2 cup of the breadcrumbs; bake for 55 minutes.
Remove the casseroles from the oven and top them each with 1 cup of the cheese and half of the toasted almonds.
Return the casseroles to the oven and bake for 10 minutes, or until the cheese has melted. Allow the casseroles to set for 10 minutes before serving,