|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||5%|
|Total Sugars 6g|
|Vitamin C 8mg||39%|
|*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.|
This simple turkey and rice casserole is an excellent way to use leftover turkey. If you happen to have remaining gravy, add some to the sauce mixture to give it even more flavor. This is one of those timeless, classic comfort food meals that makes great use of leftovers and pantry ingredients you may very well have on hand.
Using a can of condensed soup makes the recipe a simple and convenient one-dish meal. You can use either cream of celery or cream of mushroom soup. It's worth it to top this easy casserole with some shredded cheddar cheese just before it's done baking.
Serve this dish with some steamed green beans and cornbread to round out the meal.
2 cups cooked turkey, diced
2 cups cooked rice
1/4 cup green pepper, finely chopped
1/2 cup finely chopped onion
1 (3 to 4-ounce) can sliced mushrooms, drained, optional
1 (10 3/4-ounce) can condensed cream of mushroom soup, or cream of celery soup
1/4 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Preheat oven to 350 F and grease a 1 1/2-quart casserole dish.
Combine everything—turkey, cooked rice, chopped green pepper and onion, sliced mushrooms (if using), condensed soup, garlic powder, salt, and black pepper—in a large bowl.
Spoon the mixture into the casserole dish.
Cover and bake 30 to 40 minutes, until bubbly.
How to Store and Freeze Turkey and Rice Casserole
Leftovers can be stored in the refrigerator in a covered container for three or four days. Reheat individual portions in a microwave until hot, or on the stovetop over medium heat, or in a 350 F oven for 15 to 20 minutes.
You can also freeze this casserole very easily, either before or after it's baked. To freeze and bake it later, prepare it as directed and double wrap it in foil. Bake as indicated, checking it at about 50 minutes.
Leftovers can be frozen by wrapping the dish in the same manner, defrosting in the refrigerator, and reheating at 350 F for 15 to 20 minutes, or baking it from frozen for a few extra minutes.
- For additional color and flavor, add a small jar of drained and diced pimiento, or a few tablespoons of finely chopped red bell pepper.
- For a buttered breadcrumb topping, combine 1 cup of soft fine breadcrumbs with 2 tablespoons of melted butter. Sprinkle over the casserole before baking.
- Instead of turkey, make the casserole with diced cooked chicken or ham.
- Add a few pieces of chopped bacon.
- Top the casserole with toasted slivered almonds just before it's done to add some crunch.