The Scoop
A cozy turkey casserole with wild rice marks moving day in a new apartment.
The very first time I made this lighter turkey casserole, it was part of a moving day meal in my cousin's new apartment. Boxes were everywhere, and the echo of empty, undecorated walls felt both exciting and overwhelming. Someone suggested ordering pizza, but I wanted to make something comforting and homemade. I found a cup of wild rice blend tucked in my pantry stash—its nutty aroma always reminds me of resilience, perfect for new beginnings. Olive oil and diced onions were already essentials we unpacked first among the kitchen supplies. A handful of baby Bella mushrooms added that earthy depth, transforming into something sublime as they sautéed.
The farmhouse-style casserole gathered everyone around the table before we'd even unpacked the dining chairs. I blended turkey broth with arrowroot for a velvety sauce, adding thyme for warmth and sharp cheddar to tie it all together. Frozen peas were a bright splash in the otherwise rustic scene. One chef-y tip I learned along the way was to add the cheese right at the end, letting the top bubbles deliciously under high heat. Another was to let the dish rest for a few minutes before serving; it allows the flavors to mellow and makes it easier to serve without everything rolling onto the floor!
That meal marked a transition point, setting the tone for cozy nights in the new space. We sat amidst the chaos of reopening boxes, filling bowls and sharing stories. Somehow, the casserole managed to make an empty apartment feel like home. The cheesy, savory dish was not just a meal; it was a proclamation of 'welcome and settle in.' This moment reminded me that familiar flavors can cultivate warmth, preparing us for whatever unfolds ahead.
Ingredients
- 1 cup wild rice blend
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 8 baby Bella or cremini mushrooms, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- salt, to taste
- pepper, to taste
- 3/4 cup turkey or chicken broth
- 1 tablespoon arrowroot powder mixed with 1 tablespoon water
- 3 cups turkey, cooked, cubed or shredded
- 10 ounces frozen peas
- 1/2 cup sharp cheddar, optional, or substitute with a different cheese of choice, plus more for topping
Directions
- Cook the wild rice according to the package instructions.
- Preheat the oven to 350 degrees F.
- Heat the oil in a large sauté pan over medium-high heat.
- Add the onions and the mushrooms to the oil and sauté until the onions are translucent, about 4-5 minutes.
- Add the garlic, the thyme, the salt, and the pepper, to the onion mixture and stir for 1 minute.
- Pour the chicken broth into the onion mixture and stir to combine.
- Add the arrowroot slurry to the onion mixture and stir until thickened, about 1-2 minutes.
- In a 9x13-inch casserole dish, add the cooked wild rice, the cooked turkey, the frozen peas, the cheese, and the onion-mushroom sauce, stirring everything together to combine.
- Bake, covered, until warmed through, about 15 minutes.
- In the last 5 minutes of baking, top with the extra cheese.
- Serve.
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