Crock Pot Turkey and Rice Casserole

Slow Cooker Turkey and Rice With Mixed Vegetables
Diana Rattray
Ratings (9)
  • Total: 2 hrs 45 mins
  • Prep: 15 mins
  • Cook: 2 hrs 30 mins
  • Yield: 6 servings (6 portions)
Nutritional Guidelines (per serving)
883 Calories
24g Fat
62g Carbs
99g Protein
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Nutrition Facts
Servings: 6 servings (6 portions)
Amount per serving
Calories 883
% Daily Value*
Total Fat 24g 31%
Saturated Fat 6g 31%
Cholesterol 301mg 100%
Sodium 798mg 35%
Total Carbohydrate 62g 22%
Dietary Fiber 5g 18%
Protein 99g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slow-cooker turkey and rice casserole is a nice way to use leftover turkey, and it's easy to prepare and cook. Just combine the leftover turkey with rice, condensed soup, and water or broth and slow cook to perfection. The vegetables are added about 20 to 30 minutes before the dish is done. Feel free to sprinkle some shredded cheese over the mixture when you add the vegetables.

Ingredients

  • 2 (10 3/4 ounces) cans condensed cream of mushroom soup
  • 3 cups water
  • 2 cups converted long-grain white rice (uncooked)
  • 1 cup celery (thinly sliced)
  • 2 to 3 cups cubed cooked turkey
  • 1 teaspoon poultry seasoning
  • 1 tablespoon dried onion (minced)
  • 2 cups frozen mixed vegetables (or peas and carrots)
  • Garnish: shredded cheese (cheddar, cheddar Jack, or havarti)

Steps to Make It

  1. Gather the ingredients.

  2. Combine soup and water in the slow cooker. Stir to blend well.

  3. Stir in the uncooked rice, celery, diced turkey, poultry seasoning, and dried onion.

  4. Cover and cook on high for about 2 1/2 to 3 hours or on low for about 5 hours. 

  5. About 20 to 30 minutes before the dish is done and the rice is just tender—it will be mushy if cooked too long—thaw the vegetables in a colander under cold running water.

  6. Add the vegetables to the rice and turkey mixture.

  7. If desired, top with some shredded cheese and continue cooking for 20 to 30 minutes.

  8. Serve and enjoy!