Wild Rice, Turkey and Kale Casserole

Wild Rice, Turkey and Kale Casserole

Source : Preheat Oven To 350 Degrees Fahrenheit And Coat 13x9 In Baking Pan With Non-stick Spraycook Turkey In Skillet Over Medium Heat Until Browned Drain And ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : November 10, 2025

Step:

  1. Preheat oven to 350 degrees Fahrenheit and coat 13x9 in baking pan with non-stick spray

  2. Cook turkey in skillet over medium heat until browned, drain and set aside

  3. Heat oil in skillet and saut onion for 3 min (medium-low heat) add mushrooms, kale, and garlic. Saut 4 min until mushrooms and onions are tender. Kale will not be fully wilted.

  4. Sprinkle flour over veggies while stirring. Cook 1 min until flour is lightly golden, stirring constantly. Slowly add milk and cook 3 min or until mixture has slightly thickened, stirring constantly. Add cheese, sage, salt, pepper stirring until cheese is melted

  5. Add cooked rice and turkey to skillet and stir. Transfer mixture to baking pan

  6. Bake at 350 for 15 min or until hot throughout. Toss almonds on top and bake 5 to 10 more min. Serve

Ingredients

  1. 1 (16 oz) ground turkey
  2. 1 Tbsp olive oil
  3. 1 1/4 cup chopped onion
  4. 1 (8 oz) pkg sliced mushrooms
  5. 5 cups sliced, trimmed kale leaves
  6. 2 tsp minced garlic
  7. 2 Tbsp flour
  8. 1 1/2 cups milk
  9. 1/3 c grated parmesan cheese
  10. 2 Tbsp chopped fresh sage
  11. 1 tsp kosher salt
  12. 1/2 tsp pepper
  13. 4 cups cooked wild rice
  14. 2 tsp butter melted
  15. 1/2 cup sliced almonds

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