Wild Rice Casserole With Leftover Turkey – Cleveland Clinic

Turkey, Rice and Zucchini casserole in white bowl on a green striped cloth.

Leftovers can get boring, but this recipe transforms leftover turkey or chicken into a whole new meal. You won’t get any complaints!

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  • 3 cups cooked wild rice
  • 16 oz. mushrooms, chopped
  • 1 medium onion, diced
  • 1 zucchini, diced
  • 1 1/2 cups diced leftover turkey or chicken
  • 1/2 cup unsalted turkey stock or chicken stock
  • 1/2 cup plain fat-free Greek yogurt
  • 1/2 cup coarsely grated parmesan cheese
  • 2 cups (divided) shredded low-fat cheese
  • Olive oil spray
  • 2 tsp thyme
  • 1/2 tsp poultry seasoning
  • Black pepper to taste
  • 1/4 tsp salt


  1. Cook wild rice according to package directions and let cool. Preheat oven to 375 F.
  2. Wash mushrooms. Spray a heavy non-stick pan with olive oil cooking spray. Add onions, mushrooms, zucchini and 2 tbsp water, and sauté for 5 minutes. Add thyme, poultry seasoning, salt and pepper. Sauté for another 2 minutes.
  3. Add diced leftover turkey. Add rice, and gently stir until evenly distributed.
  4. In a small bowl, whisk together Greek yogurt and stock, then stir in coarsely grated parmesan cheese and 1 cup shredded low-fat cheese. Gently stir the yogurt mixture into the rice mixture.
  5. Spray a 2-quart casserole dish with non-stick cooking spray. Spoon rice mixture into the casserole dish and press down to evenly distribute.
  6. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with 1 cup of shredded low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

Nutrition information (per serving)

Makes 6 servings

Calories: 290
Total fat: 6 g
Saturated fat: 3.5 g
Trans fat: 0 g
Cholesterol: 45 mg
Sodium: 490 mg
Total carbohydrate: 25 g
Fiber: 2 g
Sugars: 3 g
Protein: 35 g

Recipe courtesy of Digestive Disease Health Team Dietitians.

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