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Wild Rice and Leftover Turkey Casserole

Rated as 4 out of 5 Stars

"One of my husband's favorites for leftover turkey. Perfect for eating leftover turkey after the holidays."
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1 h 10 m servings 348
Original recipe yields 4 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix cream of mushroom soup, water, turkey, wild rice, milk, and onion together in a 2-quart casserole dish. Cover dish with aluminum foil.
  3. Bake in the preheated oven for 50 minutes. Remove foil and cook until rice is tender and liquid is absorbed, 10 to 15 minutes more.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 348 calories; 8.8 38.5 28.7 55 556 Full nutrition

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Read all reviews 5
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This is a great base recipe to change-up to your family's tastes / preferences. I cooked my rice with the onion before mixing with the chopped turkey (and I mixed in some thawed frozen veggies) ...

This was a good start, but too basic for me. I wanted more than meat and rice, so I added about 4 diced carrots, a cup of diced celery, and doubled the onion. I also subbed thickened milk for th...

I made this using cream of chicken soup because it's what I had on hand at the time and I used Uncle Bens original recipe wild rice. When it was time to take the lid/foil off, I stirred the cass...

This recipe tasted quite good, but took far longer to bake than the recipe said. My husband decided to make it, went out and bought wild rice, and after one hour it was still all soupy and the r...

This has become a family favorite. Substitute chicken breasts if turkey left overs aren’t an option. I also added carrots, celery and onions to add a little umph. Most requested meal in our h...