Paired with a Brown Ale
As I continue down this road called “let’s make every single Thanksgiving leftover dish I can possibly think of,” I find that I’m just about turkey’d out! I honestly didn’t think this was possible, but as I sit here and write this here post, it saddens me that I’m even thinking that I could be turkey’d out! I guess this is the price we pay for being food bloggers. It’s all about the trends, and sticking to those trends keeps us ahead of the game. So by the time Thanksgiving (or Christmas, or Easter, or the Superbowl, or New Year’s Eve, or the 4th of July), we are sick of the one thing that we get excited for: FOOD!
It’s kind of sad actually, but I plan on coming up with a very easy solution. This is why I plan on spending the next week not roasting one vegetable, basting one turkey, baking one pie, etc. I don’t even want to look at a stove. This is how I plan to “detox” so that I’m super ready for the turkey day. It’s a good thing I know how to plan ahead.
I do not regret getting sick of turkey though, because delicious creations like this crunchy turkey casserole were born. This casserole is one of my favorite recipes to make after Thanksgiving. I’m sure many of you are just like me in that you don’t want to even think about cooking after you’ve put together Thanksgiving dinner. This recipe is so easy and quick!
Give this recipe a try the weekend after Thanksgiving. You will be so glad you did! Pair it with a brown ale. It’s comforting, malty characteristics really compliment the flavors in this crunchy turkey casserole!
5 minPrep Time
45 minCook Time
50 minTotal Time
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 1 cup long grain wild rice, cooked per manufacturer's instructions until slightly tender but still has a bite (do not overcook)
- 3 cup fully-cooked shredded turkey
- 2 cups frozen peas, thawed
- 1 1/2 cup frozen corn, thawed
- 1 1/2 cups grated Monterey jack cheese
- 1 cup mayo
- 1 can cream of chicken soup
- 1/2 cup chopped roasted red peppers
- 3 1/2 cups crumbled potato chips
- 2 tablespoons chopped fresh parsley
- Preheat oven to 350 degrees F. Spray a large baking dish with a nonstick spray and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion, and cook until tender, about 6 minutes. Transfer to a large bowl.
- To the large bowl, also stir in the rice, turkey, peas, corn, cheese mayo, cream of chicken soup, and red peppers. Fold the ingredients together until fully combined.
- Pour the mixture into the baking dish and smooth out the top. Top with the potato chips and place it in the oven. Bake for 30-35 minutes or until golden.
- Garnish the turkey casserole with fresh parsley and enjoy immediately!
This crunchy turkey casserole is best served day of. To serve it any later will result in soggy potato chips and no one wants that. ;)