Uncle Ben’s Wild Rice Turkey Casserole

I like to have easy things to throw together after a busy time like Thanksgiving. This dish has been around forever, and in my mind is the Classic Uncle Ben’s Wild Rice Turkey Casserole – the others? Simply pretenders.

Uncle Ben's Wild Rice Casserole
Uncle Ben’s Wild Rice Casserole

Besides, what would a budget minded blog be without a version of this after holiday comfort food?  Creamy, crunchy and simply delish, the wine is what really elevates this! And the curry!

Save a smidge of wine from Thanksgiving, and if you can pull budget priced items from your pantry and take advantage of Holiday sales, you can make this after Thanksgiving for cheap, cheap, cheap. Don’t discount the water chestnuts and the nuts – both healthy ingredients that bring a lot of trace minerals and healthy Omega 3’s (the nuts) to the tables.

I always like to serve this with a green vegetable, broccoli or asparagus are particularly nice. There’s not enough vegetables in this otherwise.

Uncle Ben's Wild Rice Casserole
Uncle Ben’s Wild Rice Casserole

Uncle Ben's Wild Rice Casserole

  • Servings: 6
  • Difficulty: easy
  • Print

  • 8 ounces Uncle Ben’s fast-cooking long grain & wild rice (package)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 tablespoons butter
  • 1 can cream of mushroom soup or use recipe for “cream of anything soup.”
  • 1/2 cup sour cream
  • 1/3 cup dry white wine
  • 1 can water chestnuts
  • 1/2 to 1 teaspoon curry powder
  • 2 cups cooked turkey or chicken, cubed or shredded
  • Slivered or chopped almonds, optional

Prepare wild rice mix. This casserole is best if the rice is not overdone – watch it carefully.

Meanwhile, saute onions and celery (in a large pan) in the butter until they are softened. Add the soup, sour cream, wine and curry and warm through. Add in the poultry and the prepared wild rice, gently stir.

Place in casserole and bake at 350 degrees for 25 – 35 minutes, stirring once, if desired. If desired, after the stirring, top with chopped or slivered almonds.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving money/time and managing this recipe.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

Nutrition:

Per Serving: 343 Calories; 15g Fat (39.7% calories from fat); 18g Protein; 32g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 689mg Sodium.  Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.

Put Your own Spin on It:

  • You could certainly use regular rice or your own blend of wild rice instead of a boxed mix, but you’ll need to precook longer.
  • I sometimes leave out the water chestnuts and add dried cranberries and then top the casserole with Pecans. I omit the curry, in this case.

Uncle Ben’s Wild Rice Casserole made November 2011 and priced at about $2.50 – repriced March 2014 for $3.75. Remember, this pricing is variable and a great couponer can often pick up many of these ingredients at no cost.

Comments and discussion always welcome - tell me what you think.

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