This turkey and rice casserole is a cozy, one-dish dinner that makes great use of leftover turkey (or rotisserie chicken in a pinch). It bakes up creamy, savory, and family-friendly, with tender rice and vegetables in every bite. For more details and variations, you can also visit the main article here.
2 cups cooked rice (white or brown), 3 cups cooked turkey (shredded or diced), 1 tbsp butter (plus more for the dish), 1 small onion (diced), 2 cloves garlic (minced), 2 cups mixed vegetables (peas/carrots/corn), 1 (10.5 oz) can cream of mushroom soup (or cream of chicken), 1 cup sour cream (or plain Greek yogurt), 3/4 cup chicken or turkey broth, 1 1/2 cups shredded cheddar (divided), 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1/2 cup crushed crackers or panko (optional), 1 tbsp olive oil (optional, for topping).
1) Preheat oven to 375°F and butter a 9×13-inch baking dish. 2) In a skillet over medium heat, melt butter and sauté onion 4–5 minutes; add garlic for 30 seconds. 3) In a large bowl, stir together cooked rice, turkey, vegetables, soup, sour cream, broth, 1 cup cheddar, salt, pepper, and thyme. 4) Spread into the baking dish and top with remaining 1/2 cup cheddar. Add crushed crackers or panko on top if you like extra crunch (drizzle with a little olive oil for better browning). 5) Bake uncovered 25–30 minutes, until bubbling at the edges and hot throughout. Rest 5 minutes before serving.
If using frozen veggies, no need to thaw. If the mixture looks dry (brown rice can do that), add a splash more broth. For a brighter finish, sprinkle with chopped parsley or a squeeze of lemon right before serving.
Yes. Cool completely, wrap tightly, and freeze up to 2–3 months. Thaw overnight in the fridge and bake covered at 350°F until heated through, then uncover to crisp the top.
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