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Turkey Wild Rice Casserole


Pillsbury paper cookbook

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  • 1 cups uncooked wild rice
  • Onion
  • 3 cups water
  • 3 TBS butter
  • 3 TBS flour
  • Salt and pepper
  • 3/4 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/2 tsp dried sage
  • Salt
  • 2 turkey breast tenderloins about 1 to 11/2#
  • 1 tsp dried parsley flakes
  • 1/8 tsp paprika



Step 1

Cook wild rice and onion in the 3 cups water until tender
Melt butter over medium heat. Stir in flour,salt and pepper. Cook until smooth and bubbly. Add chicken broth and milk and cook until thickened.

Use an ungreased 12x8 two quart casserole Combine rice, white sauce,carrot, celery,sage and salt. Place turkey breast tenderloins. Sprinkle with parsley and paprika. Cover with foil. Bake 1 hour to 11/4 hours. To serve cut turkey crosswise.

Serves 6.

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