Turkey and Wild Rice Casserole
(Shared recipe submitted by Pat Kersteter.)
- 2 tablespoons reduced fat margarine (can use butter)
- 1/4 cup onion, chopped
- 1/4 cup celery, chopped
- 3 tablespoons all-purpose flour
- 1/2 teaspoon dry mustard (optional)
- Milk, enough to thicken sauce
- 1-3/4 cups white and wild rice, cooked (see notes below)
- 2 cups chopped cooked turkey
- 1/2 cup water chestnuts, sliced (optional)
- 1/4 cup mushrooms, sliced (optional)
- 1/8 teaspoon pepper
- 1/8 teaspoon salt
- 1 cup cheddar cheese, grated or shredded (see notes below)
Melt margarine in a saucepan; add celery and onions and sauté until translucent. Gradually add flour and mustard, stirring constantly with a wire whisk cook about 1 minute or until mixed. Gradually add milk, stirring constantly. Cook about 2 minutes or until thickened and bubbly. Remove from heat and add pepper and salt.
Combine sauce (milk mixture), cooked rice, turkey and optional water chestnuts and mushrooms. Season with salt and pepper. Spoon into a shallow 2-quart casserole that has been sprayed with cooking spray. Sprinkle shredded cheese on top and place in a preheated 350° F oven for about 20-25 minutes or until cheese has melted and it is heated through.
Notes: If you use reduced fat cheese you might want to mix it in with the rice with just a sprinkle on top - this is your choice. If you don't want to use wild rice you can use brown or white. A mixture of brown and wild rice is good. You can mix the cheese in the rice mixture and then sprinkle buttered bread crumbs on top and then bake. You can also add cooked chopped broccoli or any other vegetable if you like. This is a dish that you can just make to suit yourself.