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Sunday, January 12, 2014

Crunchy Retro Turkey Casserole with Wild Grain Rice

It's comfort food weather, and you crave an easy and unpretentious hot this gratifying retro turkey casserole.  This is an ideal recipe to use up that leftover holiday turkey hanging around in your freezer.  With the water chestnuts inside and the crushed cracker topping, you'll find this casserole satisfies the desire for a little crunch.  And, yes, it's possible to enjoy a good recipe that includes a can of soothing, creamy soup (you know you have)!

Make this as your next take-along dish, and they'll be sure to ask you to bring it to future potlucks!

                          Be Sure To Give Me Lots of Crunchy Topping!

As adapted from Wild Rice and Turkey Casserole

  • 1/ea. 6 oz. pkg. long grain & wild rice mix (I used Uncle Ben's)
  • 3 1/4 c. water (divided)
  • 1 TB butter
  • 3 c. cooked turkey, cut into cubes
  • 1/ea. 10.75 oz. can condensed cream of chicken soup
  • 1 c. chopped celery (about 4 cleaned and trimmed stalks)
  • 1/ea. 5 oz. can sliced water chestnuts, drained
  • 1/4 c. chopped onion (frozen is fine)
  • 3 TB soy sauce
  • 4 oz. (about 1 sleeve) butter or whole wheat crackers, crushed*
  • Non-stick cooking spray
Spread the crackers flat in a gallon-size food storage bag and crush with the side of a mallet or rolling pin.

                               Let's Just Pull Out The TV Trays and...
                                       And Cozy Up On The Sofa!                          

  1. Bring 2 1/4 c. water, the rice mix (with the seasoning pack) and butter to a boil in a covered medium saucepan.  Reduce the heat to medium-low and simmer until the rice is tender and the water is absorbed, about 30+ minutes.
  2. Preheat the oven to 350º.
  3. In a large bowl, mix well the turkey, soup, celery, remaining 1 c. water, water chestnuts, onion and soy sauce with the cooked rice.
  4. Spray a 2 qt. oblong baking dish with the non-stick cooking spray.  Spread the turkey mixture into the baking dish and sprinkle the crushed crackers evenly over the top.
  5. Bake until bubbly and golden brown, about 40 minutes (cover with foil after 30 minutes to avoid over browning).  Let cool about 15 minutes before serving.
So, get that fire going and enjoy this comforting turkey casserole with a simple salad and a nice bread for a cozy lunch or dinner.

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1 comment:

  1. Sounds great Bonnie, but I'll have to use chicken as there is no left-over turkey here! For sure on my recipes to cook list as we love the crunchy too!.........Regina