Lighter Turkey Casserole
This turkey casserole is an easy, comforting, and delicious blend of turkey, wild rice, mushroom, peas and a sprinkle of cheese!
Servings: 6 servings
- 1 cup wild rice blend
- 3 cups cooked turkey cubed or shredded
- 1 yellow onion diced
- 8 baby bella or cremini mushrooms diced
- 2 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 teaspoon dried thyme
- salt and pepper to taste
- 3/4 cup turkey or chicken broth
- 1 tablespoon arrowroot powder mixed with 1 tablespoon water
- 10 ounces frozen peas
- 1/2 cup sharp cheddar (optional) or asiago, gouda, or your other favorite cheese
Cook the wild rice blend as per package instructions.
Preheat oven to 350F/175C. Heat the oil in a large saute pan over medium-high heat. Add the onions and mushrooms and saute for 4-5 minutes, or until the onions are translucent.
Add the minced garlic, thyme, salt, and pepper, and stir for another minute.
Pour in the chicken broth and give it all a stir. Then, make a slurry in a separate small bowl with the arrowroot powder and an equal amount of water. Add the slurry to the pan and stir for a minute or two until it's thickened.
In a 9x13-inch casserole dish, add the cooked wild rice, cooked turkey, frozen peas, cheese, and onion mushroom sauce.
Stir all of the ingredients together, then transfer to the oven and cook covered for 15 minutes, or until it's warmed through. If you'd like to top it with extra cheese, you can do so in the last 5 minutes, then serve.
Calories: 305kcal | Carbohydrates: 32g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 229mg | Potassium: 525mg | Fiber: 5g | Sugar: 5g | Vitamin A: 484IU | Vitamin C: 23mg | Calcium: 104mg | Iron: 2mg