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Wild Rice, Turkey and Kale Casserole

Elysse
Elysse @cook_27270421

Wild Rice, Turkey and Kale Casserole

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Ingredients

45 min
8 servings
  1. 1 (16 oz)ground turkey
  2. 1 Tbspolive oil
  3. 1 1/4 cupchopped onion
  4. 1 (8 oz)pkg sliced mushrooms
  5. 5 cupssliced, trimmed kale leaves
  6. 2 tspminced garlic
  7. 2 Tbsp flour
  8. 1 1/2 cups milk
  9. 1/3 cgrated parmesan cheese
  10. 2 Tbspchopped fresh sage
  11. 1 tspkosher salt
  12. 1/2 tsppepper
  13. 4 cupscooked wild rice
  14. 2 tspbutter melted
  15. 1/2 cupsliced almonds

Cooking Instructions

45 min
  1. 1

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

  2. 2

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

  3. 3

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

  4. 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. 5

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

  6. 6

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

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Elysse
Elysse @cook_27270421
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