The Pioneer Woman Tasty Kitchen
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Turkey and Wild Rice Casserole

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

This turkey and wild rice casserole is perfect for leftover turkey or chicken!

Ingredients

  • 1 box (6.2 Oz. Size) Quick Cooking Long Grain Rice Mix
  • ¼ cups Butter
  • 2 whole Celery Ribs Diced
  • 1 cup Onion, Diced
  • 1 pound Cooked Turkey, Chopped
  • 1 can (10 3/4 Oz. Size) Cream Of Mushroom Soup
  • 1 can (10 3/4 Oz. Size) Cream Of Celery Soup
  • 1 cup Sour Cream
  • 1 cup Milk
  • ½ teaspoons Salt
  • 2 cups Shredded Cheddar Cheese, Divided
  • 1 cup Chopped Pecans
  • 1 cup Bread Crumbs

Preparation

Preheat oven to 350ºF. Spray an 11 x7 baking dish with cooking spray and set aside.

Prepare rice according to package directions.

In a large skillet, melt butter. Add celery and onions and cook until soft, about 10 minutes. Stir in turkey, soups, sour cream, milk and salt. Add in rice and half of the cheese. Carefully stir until mixed. Pour onto prepared baking dish.

Bake for 35 minutes. Sprinkle with remaining cheese, bread crumbs, and pecans and bake an additional 5 minutes.

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Profile photo of jackiebhere

jackiebhere on 12.27.2013

Yum! Thanks for sharing this recipe! It was delicious! I only made a few small alterations (had almonds not pecans) and I didn’t add the turkey but I’m sure that would be good too. Great flavor!

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