• Preheat the oven to 375and spray a 9x13 baking dish with cooking spray.
• (optional) Place all the broccoli in a microwave safe bowl. Add about ½ cup water to the bowl and cover with plastic wrap. Microwave for 3minutes. Remove plastic wrap and drain the water well. The broccoli will still be firm. This is good. If it was fully cooked it would end up soggy when baked in the casserole.
  4 cups broccoli
• To a large pot set over medium heat, add the olive oil. Once heated add the mushrooms and onions. Cook for 5-6 minutes until the onions are soft. Add the garlic and cook for an additional minute.
  ¼ cup olive oil, 4 ounces chopped Baby Bella mushrooms, 1 cup yellow onion, 3 cloves garlic
• Sprinkle the flour over top and stir until the flour is evenly coated in the veggies. Cook for one minute.
  2 ½ tablespoons flour
• Working in batches, slowly whisk in the milk and broth. Sprinkle the seasonings in and stir to combine. Let the sauce come to a simmer then reduce the heat, stirring frequently during this process. Cook for about 4-5 minutes to let the sauce thicken.
  1 cup milk, 1 cup chicken or turkey broth, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon pepper
• Add the cheese a handful at a time. Stir each addition to incorporate it into the sauce as it melts.
  1 cup cheddar cheese
• Remove from heat and add the sour cream and turkey and stir to combine. Stir in the broccoli and cooked wild rice. Spread mixture into the prepared casserole dish. 
  3 cups shredded turkey, ¼ cup sour cream, 1 cup wild rice blend

Topping

• In a small mixing bowl combine the crackers, melted butter, and cheese. Sprinkle over the casserole and bake casserole in preheated over for 45-50 minutes.
  1 cup crushed Ritz crackers, 3 tablespoons melted butter, ¾ cup shredded cheddar cheese