Turkey and Wild Rice Casserole

Ingredients

• 1 lb ground turkey
• ¾ cup wild rice blend
• 2½ cup chicken broth
• 10½ oz cream of mushroom soup
• ½ cup milk
• 1 yellow onion
• 2 celery stalks
• 2 carrots
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 tbsp fresh parsley (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat oven to 375°F (190°C). Cook wild rice according to package directions, typically simmering in 1.5 cups of the chicken broth until tender.
2. While rice cooks, melt butter in a large oven-safe skillet or Dutch oven over medium heat. Add diced onion, celery, and carrots and sauté until softened, about 5-7 minutes.
3. Add ground turkey to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
4. Stir in flour, salt, and pepper, cooking for 1 minute. Gradually whisk in the remaining 1 cup of chicken broth, cream of mushroom soup, and milk until smooth and heated through.
5. Fold in the cooked wild rice with the turkey and vegetable mixture. Transfer to a 9x13 inch baking dish if not using an oven-safe skillet.
6. Bake for 25-30 minutes, or until bubbly and heated through. Garnish with fresh parsley if desired before serving.