Turkey and Rice Casserole

Ingredients you'll need

🍗 Turkey - Use boneless, skinless cooked turkey, either diced or shredded. I like using turkey breast for a mild flavor; for a stronger taste, use dark meat.

🌾 Rice - Cooked white rice works best in this recipe. Long-grain white rice or jasmine rice are both great choices.

🥕 Vegetables - A frozen mixed vegetable blend adds color, texture, and convenience. I like a combo of carrots, corn, peas, and green beans. Use your favorites as long as they're sturdy, avoid vegetables that soften too much or release excess liquid when cooking.

🧀 Cheese - A little cheese adds flavor to the sauce. I like cheddar cheese. Other great options are Monterey Jack or Colby Jack.

🥫 Pantry - The simple sauce is made with condensed cream of mushroom soup and chicken broth. For the topping, we use crispy fried onions for a little crunch and extra flavor.

📖 See the recipe card for quantities and preparation.

How to make turkey and rice casserole

Preheat the oven to 350°F.

1. In a large saucepan, combine the condensed cream of mushroom soup, chicken broth, and shredded cheddar cheese.

2. Heat over medium, stirring with a whisk or fork, until the cheese melts and the sauce is smooth. Remove from the heat.

3. In a large bowl (or directly in your baking dish), combine the cooked rice, turkey, mixed vegetables, and the prepared sauce. Stir gently until everything is evenly coated.

4. If mixing in a bowl, transfer the mixture to the baking dish (9x13-inch or larger).

Bake: Cover the dish loosely with aluminum foil. Bake for 30-35 minutes.

Carefully remove the foil. Sprinkle the crispy fried onions over the top. Return the casserole to the oven and bake, uncovered, for 10-15 minutes, until the onions are golden and the edges are bubbling. Let the casserole rest for 10 minutes before serving.

Substitutions and variations

• Swap cooked turkey for cooked chicken for an anytime-of-the-year easy dinner.
• Substitute cream of chicken soup for a slightly different taste. For a homemade option, use a simple roux-based cream sauce instead.
• Instead of crispy fried onions, try about ⅓ cup plain breadcrumbs combined with 2 tablespoons melted butter, panko for extra crunch, or crushed Ritz crackers.
• Use low-sodium broth, reduced-sodium cream of mushroom soup, and a different topping option (see point above) if you're sensitive to salt.

Make-Ahead instructions

Refrigerator: Assemble the casserole without the crispy onion topping, let it cool slightly, then cover and refrigerate for up to 1 day. Before baking, let it sit at room temperature for 20-30 minutes, then bake as directed, adding a few extra minutes if needed.

Freezer: Wrap the unbaked casserole tightly in plastic wrap and foil, or store it in an airtight, freezer-safe container. Freeze for 2-3 months. Thaw overnight in the refrigerator, then bake covered at first, uncovering near the end to brown the topping. The internal temperature should reach at least 165°F before serving.

Storing and reheating

Refrigerator: Allow the casserole to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3 to 4 days.

Freezer: To freeze, cool the casserole quickly and transfer it to a freezer-safe, airtight container. Leave about 1 inch of space at the top to allow for expansion. Label with the name and date. For best quality, freeze for 2 to 3 months.

Reheating: If frozen, thaw in the refrigerator overnight before reheating.

To reheat in the oven, place the desired portion in an oven-safe dish. Cover loosely with foil and reheat at 350°F until hot throughout, about 20-25 minutes. Uncover during the last few minutes if you want to crisp up the top.

In the microwave, transfer a portion to a microwave-safe dish and heat in 1-minute intervals, stirring in between, until hot.

Food Safety: According to USDA recommendations, cooked foods should not sit out for longer than 2 hours, or 1 hour if the temperature is over 90°F. Reheat all leftovers to an internal temperature of at least 165°F before serving. For more information on proper food storage and safety, visit the U.S. Department of Agriculture and foodsafety.gov.