TURKEY CASSEROLE WITH RICE RECIPES

TURKEY RICE CASSEROLE RECIPE: HOW TO MAKE IT

Turkey Rice Casserole Recipe: How to Make It 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

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

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, FatContent 13g fat (7g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 586mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

TURKEY RICE CASSEROLE - KITCHEN DREAMING

Turkey Rice Casserole - Kitchen Dreaming image

This Creamy Turkey Rice Casserole is real food meets comfort food. Made from scratch without MSG, prepackaged sauces, or cream of anything soups, this dish is quick and easy and uses up that pesky leftover Turkey and maybe even some vegetables if you still have them laying around.

Provided by Ronda Eagle | Kitchen Dreaming

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

Ingredients

Nonstick cooking spray or butter (, for the baking dish)
2 cups cooked turkey or chicken (, shredded or cubed)
2 teaspoons salt (, more or less to taste)
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups white rice (, cooked)
8 ounce cream cheese
1 cup milk
1/4 cup sour cream
1/4 cup Cheddar (, shredded)
1 head broccoli (, cut into small florets)
2 tablespoons butter (, melted)
1 cup panko breadcrumbs

Steps:

Preheat the oven to 425 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray or butter.
Spread the rice in an even layer in the baking dish.
Bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil or steam until crisp-tender, 2 to 3 minutes. Drain well and add broccoli layer on top of the rice layer in the casserole pan.
Meanwhile, in a large saucepan over medium-high heat, melt the cream cheese with the milk. Add the seasonings and stir to combine. Next, add the cheddar cheese and sour cream and stir to combine. Then add the turkey or chicken chunks and just heat through.
Pour the turkey (or chicken) cream sauce over the top of the broccoli-rice layers.
Mix the melted butter with the panko and toss to combine. Sprinkle panko over the top of the casserole.
Bake for 20 - 25 minutes or until the panko is golden brown and the sauce is bubbling; let stand for 5 minutes before serving.

Nutrition Facts : Calories 566 kcal, SugarContent 6 g, SodiumContent 1107 mg, FatContent 26 g, SaturatedFatContent 14 g, CarbohydrateContent 68 g, FiberContent 4 g, ProteinContent 17 g, CholesterolContent 79 mg, ServingSize 1 serving

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In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2-qt. baking dish., Bake, uncovered, at 350° until bubbly, 25-30 minutes. Sprinkle with cheese and french-fried onions; bake until cheese is melted, about 5 minutes longer.
Freeze option: Sprinkle cheese and french-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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TURKEY RICE CASSEROLE RECIPE: HOW TO MAKE IT

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
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Dinner
Cuisine North America, Southwest
Calories 294 calories per serving

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.

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This Creamy Turkey Rice Casserole is real food meets comfort food. Made from scratch without MSG, prepackaged sauces, or cream of anything soups, this dish is quick and easy and uses up that pesky leftover Turkey and maybe even some vegetables if you still have them laying around.
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