Turkey And Rice Casserole Recipes

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TURKEY RICE CASSEROLE (LEFTOVER TURKEY IDEA)



Turkey Rice Casserole (Leftover Turkey Idea) image

This turkey rice casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish is easy to put together and it's creamy, hearty, and filling.

Provided by Becky Hardin - The Cookie Rookie

Categories     Side Dish

Time 1h20m

Number Of Ingredients 21

14 Ritz crackers (about ½ cup)
1 slice hearty sandwich bread (about ¼ cup)
3 tablespoons melted unsalted butter
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium yellow onion (diced)
2 medium carrots (peeled and thinly sliced)
2 garlic cloves (minced)
1 cup long-grain white rice (uncooked)
1 cup water
2½ cups unsalted chicken or turkey stock
1 cup heavy cream
¼ teaspoon kosher salt
¼ freshly ground black pepper
2 cup cooked turkey (shredded or cubed)
8 ounces sliced water chestnuts (drained (1 can))
¾ cup grated Parmesan cheese
Juice of 1 lemon
1 teaspoon Worcestershire Sauce
1½ teaspoon dried tarragon leaves or 1 tablespoon (mincefresh
1½ cup frozen baby peas

Steps:

  • Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.

Nutrition Facts : Calories 775 kcal, Carbohydrate 57 g, Protein 28 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 164 mg, Sodium 722 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHEESY TURKEY RICE CASSEROLE



Cheesy Turkey Rice Casserole image

This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch.

Provided by BABYPHAT55

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h5m

Yield 6

Number Of Ingredients 11

2 cups cooked rice
1 ½ cups chopped cooked turkey
1 (12 fluid ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup frozen mixed vegetables, thawed
½ cup chopped onion
1 (4 ounce) can chopped green chiles
2 eggs, beaten
¼ cup chopped fresh cilantro
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  • Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
  • Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 27.6 g, Cholesterol 158.7 mg, Fat 26.2 g, Fiber 1.8 g, Protein 28.7 g, SaturatedFat 15.3 g, Sodium 607.1 mg, Sugar 7.8 g

TURKEY AND RICE CASSEROLE



Turkey and Rice Casserole image

Enjoy your dinner with this hearty turkey casserole packed with rice and vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 10

1 large onion, finely chopped (1 cup)
3 cups fresh broccoli florets, cut into bite-size pieces
3 cups chopped or shredded cooked turkey
1 1/2 cups shredded white Cheddar cheese (6 oz)
1 cup mayonnaise
1 can (10 3/4 oz) cream of chicken soup
1 package (8.8 oz) microwavable rice
1 can (8 oz) sliced water chestnuts, drained
1 cup chopped drained roasted red bell peppers (from 7-oz jar)
3 cups coarsely crushed ridged potato chips

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole dish with cooking spray.
  • Heavily spray 10-inch skillet with cooking spray; heat over medium heat. Add onion; cook, stirring occasionally, until tender. Add broccoli; cook 3 to 4 minutes or until crisp-tender.
  • In large bowl, mix broccoli and onion, turkey, cheese, mayonnaise, soup, rice and water chestnuts until blended. Gently stir in roasted peppers. Spoon mixture into casserole dish. Top with potato chips.
  • Bake uncovered 25 to 30 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 542, Carbohydrate 24 g, Fat 5, Fiber 3 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 750 mg

TURKEY RICE CASSEROLE



Turkey Rice Casserole image

The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor. -Tamy Baker, Kearney, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, chopped
1 celery rib, chopped
2 tablespoons butter
2 cups whole milk
1-1/4 cups uncooked instant rice
2 cups diced cooked turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup seasoned stuffing cubes
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese, divided

Steps:

  • In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes., Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

Nutrition Facts : Calories 294 calories, Fat 13g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 586mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

TURKEY AND RICE CASSEROLE



Turkey and Rice Casserole image

This is a tasty, simple and convenient way to use leftover turkey and/or leftover rice, and a great casserole to take to a potluck. Note: Edited on 1/1/08 to reduce milk in ingredient list from 1 3/4 to 1 1/4 cups. I actually just fill a soup can with milk, but the ingredient list requires a measurement, and I took a guess.

Provided by PanNan

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups cooked turkey, chopped
2 cups cooked rice
2 (14 1/2 ounce) cans green beans, drained
1 1/2 cups frozen corn
2 (10 1/2 ounce) cans cream of mushroom soup
1 (2 7/8 ounce) can golden fried onions
2 tablespoons soy sauce
1 teaspoon cajun seasoning
1 1/4 cups milk

Steps:

  • Combine 1st 4 ingredients and 1/2 can of fried onons.
  • Combine mushroom soup with soy sauce, cajun seasoning and milk. (I use a soup can full of milk).
  • Stir til combined.
  • Mix into remaining ingredients in casserole dish.
  • Top with remaining onions and bake at 350 for 30 minutes or until bubbly.

CHEESY RICE CASSEROLE WITH TURKEY



Cheesy Rice Casserole with Turkey image

Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.

Provided by Kardea Brown

Categories     main-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skinless turkey breast
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock
1/2 cup half-and-half
One 8-ounce carton sour cream
2 tablespoons olive oil
1 medium red onion, diced (about 3 cups)
1 pound Brussels sprouts, trimmed and thinly sliced (about 5 1/2 cups)
2 carrots, diced (1 1/4 cups)
1 red bell pepper, diced (1 cup)
1 1/2 cups parboiled rice
1 cup shredded sharp white Cheddar
2 cups shredded sharp yellow Cheddar
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
  • Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
  • Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
  • Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
  • Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

EASY TURKEY AND RICE CASSEROLE



Easy Turkey And Rice Casserole image

Make and share this Easy Turkey And Rice Casserole recipe from Food.com.

Provided by JoAnn Lynn

Categories     Poultry

Time 1h5m

Yield 1 casserole

Number Of Ingredients 5

2 cups cubed turkey
1 package Rice-A-Roni (chicken flavor)
1 cup cream of mushroom soup
1 cup water
1/4 cup grated cheddar cheese

Steps:

  • Prepare rice as directed on package.
  • Mix all ingredients together, except cheese.
  • Cover and bake at 350 for 45 minutes, then remove cover and sprinkle with cheese.
  • Continue baking until cheese is melted.

Nutrition Facts : Calories 327.2, Fat 24.1, SaturatedFat 9.4, Cholesterol 29.7, Sodium 1799.1, Carbohydrate 17.2, Sugar 3.8, Protein 11.1

TURKEY AND RICE CASSEROLE



Turkey and Rice Casserole image

Make and share this Turkey and Rice Casserole recipe from Food.com.

Provided by hottiecj

Categories     One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1/4 cup onion, chopped
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can water (soup can)
1/4 teaspoon garlic
0.5 (2 ounce) packet onion soup mix
1 teaspoon soy sauce (or Worcestershire sauce-whichever you like best)
2 cups Minute Rice, uncooked
1 cup cheddar cheese (or your fave)

Steps:

  • Brown ground turkey with chopped onion in a large skillet,stirring to separate.
  • When turkey is browned, add all other ingredients except rice and cheese.
  • Mix well and bring to a boil, then add rice.
  • Reduce heat and simmer, covered, until rice is done, stirring occasionally to prevent burning (about 10 minutes).
  • U can either top with cheese and melt in skillet or transfer to a large casserole dish and top with cheese, baking at 400°F until cheese is lightly browned (about 10 minutes).
  • Yum!

Nutrition Facts : Calories 306.9, Fat 13.9, SaturatedFat 5.4, Cholesterol 62.7, Sodium 933.9, Carbohydrate 27.4, Fiber 0.8, Sugar 1.7, Protein 17.1

LEFTOVER TURKEY AND BROWN RICE CASSEROLE



Leftover Turkey and Brown Rice Casserole image

I wanted an easy rice casserole dish that used leftover turkey from Christmas. After looking at several, I came up with this one myself. I tried it on my family and they loved it.

Provided by aturqoise

Categories     Turkey Casserole

Time 1h25m

Yield 8

Number Of Ingredients 10

4 cups chicken broth
2 cups brown rice
1 tablespoon margarine
1 ½ teaspoons canola oil
1 medium onion, diced
2 cloves garlic, minced, or more to taste
1 (10.5 ounce) can condensed cream of chicken soup
10 ½ fluid ounces whole milk
1 cup diced cooked turkey, or more to taste
½ cup shredded Cheddar cheese, or more to taste

Steps:

  • Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.
  • Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.9 g, Cholesterol 32.4 mg, Fat 11 g, Fiber 1.9 g, Protein 13.8 g, SaturatedFat 4 g, Sodium 925.9 mg, Sugar 3.6 g

RICE TURKEY CASSEROLE



Rice Turkey Casserole image

This creamy casserole is always one of the first to go in a buffet line. When I want to indicate serving size, I use sliced cheese squares on the top rather than shredded cheese.-Ferne Carter Chapman, Tacoma, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

4 cups chicken broth
1/4 cup uncooked wild rice
1-3/4 cups uncooked long grain rice
2 cups sliced fresh mushrooms
1/2 cup fresh broccoli florets
1 small onion, chopped
1/4 cup grated carrot
1/4 cup sliced celery
2 tablespoons olive oil
5 cups cubed cooked turkey
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
5 tablespoons all-purpose flour
3 cups whole milk
1/4 cup white wine or chicken broth
2 cups shredded Swiss cheese
2 cups shredded cheddar cheese, divided

Steps:

  • In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender., In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice., In a large saucepan, combine the flour, milk and wine until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture., Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 432 calories, Fat 18g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 744mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.

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