I hope you had a lovely Thanksgiving!
SO now you have a giant turkey carcass to deal with. And you are tired of turkey sandwiches, aren’t you?
This baby uses up a ton of turkey meat in a delicious and easy one dish casserole. This was a big hit with the family. I made this while cooking the carcass in a large stock pot with water and vegetables to make a base for a turkey soup. Not bad, eh?
Waste not want not!
This casserole was perfect to throw together while decorating for the holidays. You can prep the green beans and the rice and just chill it until you are ready to put this all together and throw it in the oven. The holidays are busy, and you need some easy dinner solutions this time of year. Keep this one close at hand. I think you can sub in left over chicken and it would be just as delicious.
On to the holiday crazy!
Post Thanksgiving Turkey, Brown and Wild Rice Casserole
Ingredients:
1 8 oz. pre sliced package of button mushrooms
2-3 cups trimmed green beans, cut into 1″ pieces
2 cloves garlic, crushed
1 Tbsp. dried parsley
2 Tbsp. butter
salt and fresh ground pepper
2-3 cups shredded or cut up left over turkey meat
6 oz. sour cream
1 can condensed golden mushroom soup
1 cup brown and wild rice blend cooked in 2 1/2 cups chicken stock until tender
1/4 cup bread crumbs
2-3 Tbsp. grated Parmesan cheese
Directions:
Blanche the green beans in hot water until just tender about 5-8 minutes. Set aside. In a large pan, melt butter over medium heat. Saute garlic until just tender, then add the mushrooms. Add the dried parsley and saute until the mushrooms begin to release their juices.
Toss the green beans into the mushrooms, and mix until everything is heated through and the green beans cooked a little bit in the garlic. In a large bowl, mix the turkey with the cooked brown rice mixture. Once the green beans and mushrooms are ready, add a touch of salt and a couple of grinds of pepper. Toss into the turkey mixture and mix well.
In a small bowl, mix the soup with the sour cream. Add it to the turkey and vegetable mixture. Combine it well. Preheat oven to 350˚.
Spray a 13 x 9 pan with non stick cooking spray. Pour the casserole mixture evenly into the pan. Sprinkle the top with bread crumbs and grated Parmesan cheese. Bake for about 40-45 minutes, until puffy and golden brown on top. Let sit for a few minutes before serving hot.
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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