Crunchy Retro Turkey Casserole with Wild Grain Rice ~ By Bonnie Banters                   
As adapted from Wild Rice and Turkey Casserole


  • 1/ea. 6 oz. pkg. long grain & wild rice mix (I used Uncle Ben's)
  • 3 1/4 c. water (divided)
  • 1 TB butter
  • 3 c. cooked turkey, cut into cubes
  • 1/ea. 10.75 oz. can condensed cream of chicken soup
  • 1 c. chopped celery (about 4 cleaned and trimmed stalks)
  • 1/ea. 5 oz. can sliced water chestnuts, drained
  • 1/4 c. chopped onion (frozen is fine)
  • 3 TB soy sauce
  • 4 oz. (about 1 sleeve) butter or whole wheat crackers, crushed*
  • Non-stick cooking spray


Spread the crackers flat in a gallon-size food storage bag and crush with the side of a mallet or rolling pin.                             

©Bonnie Banters™.  All rights reserved.

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  1. Bring 2 1/4 c. water, the rice mix (with the seasoning pack) and butter to a boil in a covered medium saucepan.  Reduce the heat to medium-low and simmer until the rice is tender and the water is absorbed, about 30+ minutes.
  2. Preheat the oven to 350º.
  3. In a large bowl, mix well the turkey, soup, celery, remaining 1 c. water, water chestnuts, onion and soy sauce with the cooked rice.
  4. Spray a 2 qt. oblong baking dish with the non-stick cooking spray.  Spread the turkey mixture into the baking dish and sprinkle the crushed crackers evenly over the top.
  5. Bake until bubbly and golden brown, about 40 minutes (cover with foil after 30 minutes to avoid over browning).  Let cool about 15 minutes before serving.

So, get that fire going and enjoy this comforting turkey casserole with a simple salad and a nice bread for a cozy lunch or dinner. 

©Bonnie Banters™.  All rights reserved.

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