Turkey and Wild Rice Casserole

Recipe by
Amy Gamble

Our family loves to eat this after Thanksgiving.  It’s a great way to use the leftover turkey.  The green from the peppers and red from the pimento also give this dish a festive look that makes it great holiday meal, as well.

  • 1 lg. onion, chopped
  • ½ cup chopped celery
  • ½ cup margarine
  • 2/3 cup all-purpose flour
  • 2 tsp. salt
  • Pepper to taste
  • 3 cups turkey broth
  • 2 cans cream of mushroom soup
  • 1 pkg. long grain and wild rice mix, prepared
  • 5 cups chopped cooked turkey
  • 1 2-oz. can chopped pimento
  • ½ cup coarsely chopped green bell pepper
  • 1 4-oz. pkg slivered almonds
  • ½ c parmesan cheese
Featured Iowa Ingredients
  1. Sauté onion and celery in margarine in skillet.  
  2. Stir in flour and seasonings.  
  3. Stir in turkey broth and soup gradually.  
  4. Cook until mixture thickens, stirring constantly.  
  5. Add rice, turkey, pimento, green pepper, and almonds to soup mixture; mix well.  
  6. Spoon into greased 9x13 baking dish.  
  7. Sprinkle with parmesan cheese.  
  8. Bake at 425 degrees F for 30-45 minutes or until bubbly.

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