Leftover Turkey and Wild Rice Casserole

3/5 cup Rice- Royal Blend Texmati White, Brown, Wild & Red Rice Rice Select (dry)

1 tbsp olive oil
1 medium Onions, raw, chopped
2 carrots Carrots, , chopped
2 Celery stalks, , chopped
1 lb fresh mushrooms, chopped

3 cup chopped or diced Turkey

1/2 cup Cranberries, dried, sweetened (craisins)

1/2 cup Sour Cream
1/2 cup unsalted turkey broth
1/2 cup Parmesan Cheese, shredded
1/4 tsp Nutmeg, ground
1/4 tsp Pepper, black
1/2 tsp Salt

I made this up in the morning- minus the sour cream mixture- covered it and put it in the fridge until ready to bake. Then I whisked up the sour cream mixture and combined it with the wild rice mixture.

Preheat oven to 350* F.

Cook 3/4 cup dry wild rice according to package. Set aside.

Meanwhile, heat olive oil in large skillet. When hot, cook onions, carrots, and celery until beginning to get tender. Add in mushrooms and cook until all veggies are tender.

Combine wild rice, veggies, turkey and cranberries in large bowl.

Whisk together sour cream, turkey broth, parmesan cheese, nutmeg, S & P in a small bowl. Pour over rice mixture and stir until well combined.

Put in 9 x 13" baking dish. Bake uncovered for 30 minutes.

Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CHANGINGBALANCE.