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Turkey, Broccoli and Wild Rice Casserole | Culinary Cool www.culinary-cool.com

Turkey, Broccoli and Wild Rice Casserole

A great casserole to use up those delicoius turkey leftovers
Course Main Course
Cuisine American, Canadian
Keyword Broccoli, Casserole, Turkey, Wild Rice
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 servings


  • 1 cup uncooked wild rice blend rinsed - equaled about 2.5 - 3 cups cooked
  • 1 lb broccoli
  • 4 tbsp butter
  • 1 cup chopped yellow onion
  • 1 tsp minced garlic
  • 1 tsp dijon mustard
  • 2 tbsp flour
  • 1 cup whole milk
  • 1 cup poultry broth
  • 8 oz cheddar cheese grated
  • 4 cups cubed cooked turkey - about 1 lb
  • salt and pepper to taste
  • 1/2 cup slivered almonds


  • Cook rice in rice cooker per package directions.
  • While rice is cooking, move on to the broccoli. In a large pot, bring water to a boil. Salt generously. Meanwhile, cut broccoli into 1 inch florets. Peel the stem, and chop into large chunks. Boil for 2-3 minutes, then drain and set aside.
  • Preheat oven to 375 degrees F.
  • In a large skillet over medium heat, melt butter. Saute onions until soft. Add garlic and dijon to the pan, and cook for 1 minute.
  • Add the flour and whisk until combined. Cook for another 1 minute, whisking constantly.
  • Slowly add the milk, whisking constantly. Then, add in the broth. Bring to a simmer, whisking constantly, and cook until thickened, about 5 -6 minutes.
  • Remove from the heat and stir in 1 cup of the cheese.
  • Stir in cooked wild rice, turkey and broccoli. Season to taste with salt and pepper.
  • Transfer to a 9x9 inch baking dish, and top with remaining cheese. Sprinkle with almonds. Bake for 20-30 minutes, or until bubbly and cheese has melted.


TIP: If you want to speed up the process, you can use microwaveable wild rice, just ensure you have between 2.5 and 3 cups of cooked rice.