Description
Mushrooms, cheese, and savory herbs make this leftover turkey casserole with wild rice a perfect gluten free way to upcycle holiday leftovers! Use a blend of light or dark meat for best results.
Ingredients
Units
Scale
- 2 tablespoons olive oil, plus more for greasing the casserole dish
- 1 large yellow onion, chopped (about 2 cups)
- 2 large cloves garlic, minced
- 2 cups sliced crimini mushrooms
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1/2 tablespoon fresh sage or 1/2 teaspoon dried
- 1 teaspoon fresh rosemary or 1/4 teaspoon dried
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoon gluten free flour blend
- 3 cups chicken broth
- 1 1/2 cups wild rice blend
- 2 cups leftover roast turkey, roughly chopped
- 1 cup chopped fresh green beans (or 1 15-oz can green beans)
- 1 cup milk
- 1 1/2 cups shredded mozzarella or gouda cheese, divided
Instructions
- Preheat the oven to 375 degrees F and position an oven rack to the middle position.
- Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add onions and garlic and cook, stirring occasionally, for 4-5 minutes, until onions are translucent and softened. Add the mushrooms, thyme, sage, rosemary, salt, and pepper, and gluten free flour, stirring to coat the mixture. Cook for another 1-2 minutes. Slowly pour in the broth while stirring. Reduce the heat to low and simmer for about 5 minutes.
- Meanwhile, grease a 9x13 casserole dish with a small amount of olive oil or butter. Dump wild rice, turkey, and beans into the dish and mix together. Set aside.
- Pour the milk and 1 cup cheese into the mushroom mixture in the skillet. Stir until cheese starts to melt. Remove from heat.
- Carefully pour the mushroom mixture over the turkey and rice mixture. Gently stir the mixture again. Sprinkle the remaining 1/2 cup cheese over the casserole. Cover with aluminum foil and transfer to the oven. Bake for 40 minutes. Uncover and continue to bake for 5-10 minutes, until top has browned and cheese is bubbly. Serve immediately.