Turkey Rice Casserole
A warm, comforting, and incredibly flavorful Turkey Rice Casserole that transforms leftover turkey into a hearty, creamy, and satisfying meal. With tender vegetables, a wild rice blend, mushrooms, and melty cheese, this dish is the perfect post-holiday dinner or anytime casserole.
The Best Way to Use Leftover Turkey
After a big holiday meal, there is always plenty of turkey left in the fridge. Instead of repeating the same sandwiches or soups, this Turkey Rice Casserole gives those leftovers new life. It is rich, filling, wholesome, and incredibly easy to assemble. Whether you are feeding your family for a cozy weeknight dinner or entertaining guests for the weekend, this casserole delivers both comfort and convenience.
Why This Recipe Works
- Rich, creamy texture thanks to a blend of milk, cream, broth, and melted cheese.
- Flexible and forgiving, allowing you to add vegetables, swap cheeses, or even change the protein.
- Perfect for meal prep, as it reheats well and can be made ahead.
- A crowd-friendly baked dish that everyone at the table enjoys.
Ingredients You’ll Need
This casserole uses simple ingredients, many of which you likely already have at home.
- Cooked long-grain and wild rice blend: Adds hearty texture and nutty flavor.
- Butter: For sautéing the vegetables.
- Yellow onion and celery: Create a flavorful base.
- Canned mushrooms: Convenient and add a savory depth.
- Garlic: For aromatic richness.
- Cooked turkey: White or dark meat, chopped into small cubes.
- Swiss cheese: Melts beautifully and enhances the creamy texture; mozzarella or mild cheeses also work.
- Milk and heavy cream: Provide richness and help bind the casserole.
- Low-sodium chicken broth: Keeps the mixture moist and flavorful.
- Seasonings: Garlic powder, onion powder, paprika, salt, pepper, and nutmeg.
- Parmesan cheese (optional): Adds a golden, savory finish.
Helpful Tips for Success
- Use fully cooked rice: Raw rice will not cook properly in this casserole.
- Mix cheese into the casserole and sprinkle more on top to create an even melt throughout.
- Allow the casserole to rest for 5 to 10 minutes before serving so it thickens and sets.
- Assemble ahead and refrigerate up to 24 hours in advance, then bake when ready.
- Double the recipe easily if serving guests or feeding a large family.
Ingredient Variations
Create your own version of this casserole with these easy swaps:
- Swap the turkey with shredded chicken.
- Change the cheese to cheddar, gouda, Monterey Jack, or mozzarella.
- Add vegetables such as peas, broccoli, bell peppers, spinach, or extra mushrooms.
- Add a crunchy topping using breadcrumbs mixed with a little melted butter.
- Make it slightly spicy with red pepper flakes or chopped jalapeños.
Turkey Wild Rice Casserole
A creamy, hearty casserole made with leftover turkey, vegetables, rice, and melted cheese. Perfect for using up holiday leftovers or preparing an easy, comforting dinner.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 6 ounces (about ¾ cup) long-grain and wild rice blend, cooked according to package instructions
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 celery stalks, thinly sliced
- 8 ounces canned mushroom slices, drained
- 3 cloves garlic, minced
- 2 to 3 cups cooked turkey, cubed
- 1 cup shredded Swiss cheese, divided (mozzarella or other mild cheeses also work)
- ½ cup 2% milk
- ¼ cup heavy cream
- ¼ cup low-sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet or smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground nutmeg
- ¼ cup shredded Parmesan cheese (optional, for topping)
Instructions
- Preheat the oven to 350°F (180°C).
- Cook the rice according to the package instructions and set aside.
- Sauté the vegetables: Melt the butter in a large skillet over medium-high heat. Add the diced onion and sliced celery. Cook for 3 minutes or until softened.
- Add mushrooms and garlic: Stir in the drained mushrooms and minced garlic. Cook for 2 minutes.
- Add the turkey: Stir in the cubed turkey, mix well, and remove the skillet from the heat.
- Combine in a baking dish: Transfer the turkey mixture, cooked rice, and ½ cup of the shredded cheese into a 2-quart baking dish. Stir to combine.
- Prepare the sauce: In a separate bowl, whisk together the milk, cream, broth, garlic powder, onion powder, paprika, salt, pepper, and nutmeg until smooth.
- Pour over the casserole: Add the sauce mixture to the baking dish and stir until everything is evenly coated.
- Top with cheese: Sprinkle the remaining shredded cheese over the top. Add Parmesan if using.
- Bake for 30 to 35 minutes or until the casserole is hot and bubbling.
- Rest before serving: Let stand for 5 to 8 minutes so the casserole thickens.
- Serve warm.
Storage and Reheating
- Refrigerator: Store in an airtight container for 3 to 4 days.
- Freezer: Freeze up to 2 months.
- To Reheat: Bake at 350°F for about 20 minutes or until warmed through.