Turkey & Wild Rice Casserole

This it is, I promise!  My last turkey recipe for a while!  I used up every last bit of turkey and have none left, I swear!  This recipe might be a little bit hard to follow, as I used leftovers to make it, so I'm not sure that it can be re-created by you exactly the same way that I made it.  However, since it tasted so good I decided to share it anyway.  I'll give you my best estimate on how much of each ingredient I used and hopefully you get the idea and adjust accordingly.  If you're out of turkey, chicken works great too!

Ingredients:

2 cups of diced turkey (combo of light and dark meat)

2 cups of steamed broccoli

1 bag of haricot verts (green beans) from Trader Joes

2 cups of leftover Cream of Mushroom, Turkey & Wild Rice Soup

1/2 cup of turkey broth

2 additional cups of steamed wild rice

1 cup of shredded cheddar cheese

crispy onions for topping

 

Directions:

Reheat soup in a sauce pan over medium heat.  Add about 1/2 a cup of turkey broth to the soup to thin it out a little.  In a large bowl combine turkey, rice and vegetables.  Pour warm soup mix over the rice, turkey, veg and stir well until combined.  If you need to you can thin it out a little bit with more broth.  Transfer the mixture to a large casserole dish coated in non-stick spray.  Top with cheese and onions and bake in a 350 degree oven for about 45 minutes or until golden brown.  Let sit for 20 minutes before serving.  Enjoy!

A shot of how it looked before I topped with cheese & onions!