Roast Turkey Asparagus And Wild Rice Casserole Recipes

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TURKEY ASPARAGUS CASSEROLE



Turkey Asparagus Casserole image

Convenient frozen asparagus lends bright color and garden flavor while a sprinkling of french-fried onions provides a yummy crunch.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 5

1 package (10 ounces) frozen cut asparagus
2 cups cubed cooked turkey or chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup water
1 can (2.8 ounces) french-fried onions

Steps:

  • In a small saucepan, cook asparagus in a small amount of water for 2 minutes; drain. Place in a greased 11x7-in. baking dish. Top with turkey. Combine soup and water; spoon over turkey. Bake, uncovered, at 350° for 25-30 minutes. Sprinkle with onions. Bake 5 minutes longer or until golden brown.

Nutrition Facts : Calories 328 calories, Fat 18g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 800mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

ASPARAGUS AND WILD RICE CASSEROLE



Asparagus and Wild Rice Casserole image

I learned the fun of cooking as a child. I love to create as I cook- this recipe is a combination of several different asparagus dishes. It's also tasty with pieces of cooked duck added to the wild rice.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 10

2 tablespoons chopped onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup milk
1/2 cup sour cream
2 cups cooked wild rice
2 pounds fresh asparagus, cut into 2-inch pieces and cooked
3/4 cup shredded cheddar cheese
6 bacon strips, diced and cooked

Steps:

  • In a small saucepan, saute onion in butter until tender. Add flour and salt; stir to make a paste. Add milk; cook over medium heat, stirring constantly, until mixture thickens. Cool 1 minute more. Remove from heat; stir in sour cream until smooth. , In a greased 11x7-in. baking dish, layer wild rice, asparagus, sour cream mixture, cheese and bacon. Bake at 350° for 30 minutes.

Nutrition Facts : Calories 247 calories, Fat 14g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 294mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE



Roast Turkey, Asparagus and Wild Rice Casserole image

Not your average casserole. Roasted asparagus, a sherry cream sauce with wild rice, roasted almonds and toasted bread crumbs make this a dish to entertain with or just a big family dinner. This served in individual serving dishes is wonderful or a dish made for two to serve for a very elegant dinner. You can always switch this up by use leftover chicken and even broccoli or green beans if you are not a fan of asparagus.

Provided by SarasotaCook

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups turkey, leftovers is perfect for this, you can substitute chicken for this as well (shredded or chopped)
2 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1/4 cup sherry wine
1 tablespoon fresh parsley, chopped fine
salt and pepper
1 cup Italian seasoned breadcrumbs
1 lb asparagus, roasted (just remove the tough ends and cut in 3-inch pieces)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper
5 1/2 ounces wild rice, already cooked (1 box Uncle Bens or similar)
1/2 cup toasted sliced almonds

Steps:

  • Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
  • Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
  • The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
  • In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
  • As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!

CHEESY RICE CASSEROLE WITH TURKEY



Cheesy Rice Casserole with Turkey image

Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.

Provided by Kardea Brown

Categories     main-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skinless turkey breast
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock
1/2 cup half-and-half
One 8-ounce carton sour cream
2 tablespoons olive oil
1 medium red onion, diced (about 3 cups)
1 pound Brussels sprouts, trimmed and thinly sliced (about 5 1/2 cups)
2 carrots, diced (1 1/4 cups)
1 red bell pepper, diced (1 cup)
1 1/2 cups parboiled rice
1 cup shredded sharp white Cheddar
2 cups shredded sharp yellow Cheddar
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
  • Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
  • Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
  • Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
  • Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

LEMON-ASPARAGUS RICE



Lemon-Asparagus Rice image

Provided by Food Network

Categories     side-dish

Yield Serves 2 as a main dish or 4 a

Number Of Ingredients 8

1 tablespoon olive oil
1/2 cup diced yellow onion (1/2-inch dice)
1 1/2 cups long-grained white rice
3 cups water
2 tablespoons unsalted butter
1 lemon slice (1 inch thick)
1 teaspoon minced lemon zest
1 pound fresh asparagus

Steps:

  • Heat the olive oil in a medium saucepan, add the onion, and cook until the onion softens, about 4 minutes. Add the rice and toast the grains, stirring occasionally, until the rice begins to look opaque (bright white), about 4 minutes. Add the water, butter, lemon slice, and lemon zest, reduce the heat to low, cover, and simmer for 25 minutes.
  • Meanwhile, slice off the tough ends of the asparagus stalks and discard them. Cut the spears on a diagonal into 1-inch lengths. Fill a large non-reactive pot with a steamer rack with 1/2 inch water, place the pot over medium heat, and bring the water to a simmer. Add the asparagus, cover, and cook until just tender, 4 to 5 minutes.
  • Transfer the cooked rice to a serving bowl and toss in the asparagus. Season with salt and pepper and serve.

ASPARAGUS, CHICKEN, WILD RICE CASSEROLE



Asparagus, Chicken, Wild Rice Casserole image

We are growing asparagus, can't wait for it to be coming out of our ears!!! Tweaked this recipe from "A Taste of Country," reducing salt,and changing some other ingredients. Baking time total is 1 hour and 20 minutes

Provided by Justmez2

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 (7 ounce) box Rice-A-Roni third-less salt wild rice
2 cups reduced-sodium fat-free chicken broth, no msg
1 (4 ounce) can mushrooms, with liquid
2 tablespoons butter
4 boneless chicken breast halves
1 teaspoon garlic powder
1 teaspoon onion powder
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 lbs fresh asparagus, trimmed
1/4 cup melted butter
1/2 teaspoon paprika

Steps:

  • Spread rice in a 7" x 11" baking pan (corning dish).
  • Add chicken broth and mushrooms; dot with 2 tablespoons butter.
  • Place chicken breast in the center; sprinkle with garlic and onion powders.
  • Spoon mushroom soup over all.
  • Bake uncovered, at 350 degrees for 1 hour.
  • Remove and arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.
  • Bake 15-20 minutes more or until asparagus is tender.

Nutrition Facts : Calories 304, Fat 19.8, SaturatedFat 9.5, Cholesterol 85.4, Sodium 459.6, Carbohydrate 9.2, Fiber 2.7, Sugar 3.5, Protein 23.6

TURKEY AND RICE CASSEROLE



Turkey and Rice Casserole image

Enjoy your dinner with this hearty turkey casserole packed with rice and vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 10

1 large onion, finely chopped (1 cup)
3 cups fresh broccoli florets, cut into bite-size pieces
3 cups chopped or shredded cooked turkey
1 1/2 cups shredded white Cheddar cheese (6 oz)
1 cup mayonnaise
1 can (10 3/4 oz) cream of chicken soup
1 package (8.8 oz) microwavable rice
1 can (8 oz) sliced water chestnuts, drained
1 cup chopped drained roasted red bell peppers (from 7-oz jar)
3 cups coarsely crushed ridged potato chips

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole dish with cooking spray.
  • Heavily spray 10-inch skillet with cooking spray; heat over medium heat. Add onion; cook, stirring occasionally, until tender. Add broccoli; cook 3 to 4 minutes or until crisp-tender.
  • In large bowl, mix broccoli and onion, turkey, cheese, mayonnaise, soup, rice and water chestnuts until blended. Gently stir in roasted peppers. Spoon mixture into casserole dish. Top with potato chips.
  • Bake uncovered 25 to 30 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 542, Carbohydrate 24 g, Fat 5, Fiber 3 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 750 mg

ROASTED ASPARAGUS AND WILD MUSHROOM FRICASSéE



Roasted Asparagus and Wild Mushroom Fricassée image

Categories     Mushroom     Vegetable     Side     Roast     Sauté     Vegetarian     Quick & Easy     Asparagus     White Wine     Spring     Healthy     Tarragon     Shallot     Parsley     Bon Appétit

Yield Makes 4 (first-course) servings

Number Of Ingredients 8

1 pound medium asparagus, tough ends trimmed
2 teaspoons olive oil
3 tablespoons butter
1 large shallot, minced
12 ounces assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), sliced
1/2 cup dry white wine
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh tarragon

Steps:

  • Preheat oven to 475°F. Arrange asparagus on rimmed baking sheet. Drizzle oil over and turn to coat. Sprinkle generously with salt and pepper. Roast until just tender, about 10 minutes.
  • Meanwhile, melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown, about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
  • Divide asparagus among 4 plates. Top each serving with mushrooms.

PARMESAN ASPARAGUS RICE



Parmesan Asparagus Rice image

A simple buttery asparagus rice dish topped with Parmesan cheese.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 22m

Yield 4

Number Of Ingredients 8

1 cup UNCLE BEN'S® Basmati Rice - cooks in 10 minutes
2 cups vegetable stock
1 small sweet onion, diced
1 clove garlic, minced
3 tablespoons butter, divided
2 tablespoons freshly grated Parmesan cheese
1 cup chopped fresh asparagus
salt and ground black pepper to taste

Steps:

  • Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
  • Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
  • Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g

WILD RICE AND TURKEY CASSEROLE



Wild Rice and Turkey Casserole image

Relax. Here's a dish that's quick to prepare and easy to enjoy. No one will complain, "Turkey leftovers again?"

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

2 cups cut-up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped (1/4 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (6 ounces) seasoned long grain and wild rice

Steps:

  • Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
  • Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

Nutrition Facts : Calories 175, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

LEMON-ROASTED BROCCOLI AND ASPARAGUS



Lemon-Roasted Broccoli and Asparagus image

Simple lemon-flavored roasted broccoli and asparagus. An easy side dish that great served over rice with beef, chicken, pork, or fish.

Provided by Soup Loving Nicole

Time 35m

Yield 4

Number Of Ingredients 5

½ pound broccoli florets
3 teaspoons olive oil, divided
1 teaspoon lemon pepper, divided
1 large lemon, sliced
½ pound fresh asparagus, trimmed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
  • Bake in the preheated oven for 15 minutes.
  • Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
  • Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 9.1 g, Fat 3.9 g, Fiber 4 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 136.2 mg, Sugar 2.1 g

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Top Asked Questions

How do you cook a Turkey rice casserole?
This turkey rice casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish is easy to put together and it's creamy, hearty, and filling. Heat oven to 375°F and adjust oven rack to middle position. Spray an 8×8-inch casserole dish with nonstick cooking spray.
How long does it take to cook rice and asparagus?
Add the rice and asparagus and cook, stirring, just until heated through, 3 to 5 minutes. Remove from the heat and stir in 1 cup of the cheese until it melts.
How do you cook zucchini rice and Turkey in the oven?
Add zucchini mixture to rice mixture. In the same skillet, heat 1 teaspoon oil over medium heat. Add turkey and cook for 4 to 5 minutes or until no longer pink, stirring occasionally. Add to rice mixture; stir until combined. Spread mixture evenly in a 2-quart au gratin or rectangular baking dish.
How do you cook a Turkey in a crock pot with rice?
In the same skillet, heat 1 teaspoon oil over medium heat. Add turkey and cook for 4 to 5 minutes or until no longer pink, stirring occasionally. Add to rice mixture; stir until combined. Spread mixture evenly in a 2-quart au gratin or rectangular baking dish.

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