Turkey and Rice Casserole

Make the most of leftover turkey with this easy turkey and rice casserole. A creamy, comforting bake made with rice, vegetables, and pantry staples.

Course Main Course

Cuisine American

Keyword casseroles, leftover turkey recipe, white rice

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 323kcal

12–14 ounces Cooked Turkey boneless, skinless, diced or shredded
3 cups Cooked White Rice long grain or jasmine work well
8–10 ounces Frozen Mixed Vegetables cooked to the lowest suggested time on the package and drained well (we use a carrot, corn, pea, green bean mix)
1¾ cups Chicken Broth or turkey broth, if you have it on hand
2 (10-ounce) cans Condensed Cream of Mushroom Soup
2 ounces Shredded Cheddar Cheese mild or medium cheddar, Monterey Jack, or Colby Jack work well too
⅓ cup Crispy Fried Onions

You will also need: a 9x13-inch or larger oven-safe baking dish and aluminum foil
Preheat the oven to 350°F.

In a large saucepan, combine the condensed cream of mushroom soup, chicken broth, and shredded cheddar cheese. Heat over medium, stirring with a whisk or fork, until the cheese melts and the sauce is smooth. Remove from the heat.

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. If mixing in a bowl, transfer the mixture to the baking dish.

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.

Use turkey breast for a mild flavor; dark meat will give the casserole a stronger, richer taste.
Use a sturdy frozen vegetable blend (carrots, corn, peas, green beans). Softer vegetables may break down or release excess liquid.
Use low-sodium broth and reduced-sodium condensed soup if you’re sensitive to salt. You can also choose a topping where you can control the salt.