Wild Rice Turkey Casserole Recipe

Wild Rice Turkey Casserole Recipe

  • 2 cups mushrooms, sliced
  • 1/4 cup butter or margarine
  • 6 tablespoons flour
  • 2 HERB-OX® Chicken Flavored Instant Bouillon cubes
  • 1 cup water
  • 1 (12 ounce) can evaporated milk
  • 4 cups JENNIE-O TURKEY STORE® Turkey Breast cooked and cubed
  • 3 cups wild rice
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/2 cup almonds, sliced
  1. Heat oven to 350 degrees F. In skillet, saute mushrooms in butter until tender. Blend in flour, bouillon and water. Stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add turkey, wild rice and water chestnuts. Pour mixture into buttered 12×8 inch baking dish. Sprinkle top with almonds, cover and bake 30 minutes. Uncover and bake an additional 30 minutes or until hot and bubbly.
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