A classic dish that isn’t quite so heavy is often the most welcome meal on the table; after all, it means all the great flavors with none of the guilt! Lighter Turkey Casserole is just as uplifting as its traditional counterpart but with the twist of being better for you! Tender wild rice dances with nourishing and hearty mushrooms and juicy bites of turkey, with plenty of cheese and herbs to keep things exciting. If you’re looking for a dish to use up your leftover turkey from the holiday feasts that will keep your spirits high, Lighter Turkey Casserole is the way to go!

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Ingredients

  • 1 cup wild rice blend
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 8 baby Bella or cremini mushrooms, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • salt, to taste
  • pepper, to taste
  • 3/4 cup turkey or chicken broth
  • 1 tablespoon arrowroot powder mixed with 1 tablespoon water
  • 3 cups turkey, cooked, cubed or shredded
  • 10 ounces frozen peas
  • 1/2 cup sharp cheddar, optional, or substitute with a different cheese of choice, plus more for topping

Directions

Step 1 –Cook the wild rice according to the package instructions.

Step 2 –Preheat the oven to 350 degrees F.

Step 3 –Heat the oil in a large sauté pan over medium-high heat.

Step 4 –Add the onions and the mushrooms to the oil and sauté until the onions are translucent, about 4-5 minutes.

Step 5 –Add the garlic, the thyme, the salt, and the pepper, to the onion mixture and stir for 1 minute.

Step 6 –Pour the chicken broth into the onion mixture and stir to combine.

Also Read:  Favorite Pan Chicken

Step 7 –Add the arrowroot slurry to the onion mixture and stir until thickened, about 1-2 minutes.

Step 8 –In a 9×13-inch casserole dish, add the cooked wild rice, the cooked turkey, the frozen peas, the cheese, and the onion-mushroom sauce, stirring everything together to combine.

Step 9 –Bake, covered, until warmed through, about 15 minutes.

Step 10 –In the last 5 minutes of baking, top with the extra cheese.

Step 11 –Serve.