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Got some leftover turkey from a holiday feast? This Turkey Rice Casserole is a delicious way to transform those leftovers into a comforting, hearty meal. With cheddar cheese, frozen peas, and cream of mushroom soup, this dish is a crowd-pleaser that's easy to whip up. Perfect for a cozy family dinner or a quick weeknight meal, this casserole will have everyone coming back for seconds. Let's dive into the recipe!
The name of the recipe: Turkey Rice Casserole Recipe
Ingredients:
- 2 cups shredded or diced cooked turkey
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 can cream of mushroom soup
- 1 tsp salt
- 1 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked turkey, uncooked rice, chicken broth, frozen peas, shredded cheddar cheese, cream of mushroom soup, salt, and black pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Cover the baking dish with aluminum foil and bake for 30 minutes, or until the rice is cooked and the casserole is bubbly.
- Remove the foil and bake for an additional 5-10 minutes to brown the top.
- Let the casserole cool for a few minutes before serving.
What You Will Need
Read more: Turkey Sausage and Rice Casserole Recipe
What you will need to make Turkey Rice Casserole
- Cooked turkey: Provides a hearty, protein-rich base, adding flavor and texture to the casserole.
- Uncooked rice: Absorbs flavors from the broth and soup, creating a tender, cohesive dish.
- Chicken broth: Infuses the rice with savory depth, enhancing the overall taste.
- Frozen peas: Adds a pop of color and sweetness, balancing the savory elements.
- Shredded cheddar cheese: Melts into the casserole, offering a creamy, tangy finish.
- Cream of mushroom soup: Binds ingredients together, providing a rich, comforting base.
Tools and Instruments Required
What tools/instruments will be needed to make Turkey Rice Casserole Recipe
- Mixing bowl: Essential for combining all ingredients evenly before transferring to the baking dish.
- Baking dish: Holds the casserole mixture and ensures even cooking in the oven.
- Aluminum foil: Covers the dish to trap moisture and heat, ensuring the rice cooks properly.
- Oven: Bakes the casserole to perfection, making sure everything is cooked through and bubbly.
Turkey Rice Casserole
A hearty and comforting casserole made with turkey and rice.
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Ingredients:
Main Ingredients
- 2 cups Cooked Turkey shredded or diced
- 1 cup Uncooked Rice
- 2 cups Chicken Broth
- 1 cup Frozen Peas
- 1 cup Shredded Cheddar Cheese
- 1 can Cream of Mushroom Soup
- 1 tsp Salt
- 1 tsp Black Pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked turkey, uncooked rice, chicken broth, frozen peas, shredded cheddar cheese, cream of mushroom soup, salt, and black pepper.
- Transfer the mixture to a baking dish and spread it out evenly.
- Cover the baking dish with aluminum foil and bake for 30 minutes, or until the rice is cooked and the casserole is bubbly.
- Remove the foil and bake for an additional 5-10 minutes to brown the top.
- Let the casserole cool for a few minutes before serving.
Notes:
This casserole is a great way to use up leftover turkey. You can also substitute chicken if you prefer.
Read more: Ground Turkey Rice Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 20gFat: 10gSaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap and then aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let sit at room temp for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding a bit of sour cream to the casserole mixture can make it extra creamy and rich.
Frequently Asked Questions
FAQ:
How long does it take to cook?
About 40-45 minutes in total.
Can I use brown rice instead of white rice?
Yes, but it may need a bit more liquid and cooking time.
Can I substitute the cream of mushroom soup?
Sure, cream of chicken or celery works well too.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
Can I freeze this casserole?
Yes, freeze it before baking or after, just make sure it's well-wrapped.
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