Microwave Turkey Rice Casserole Recipes

TURKEY RICE CASSEROLE

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.

CHEESY TURKEY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
• Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

MICROWAVE TURKEY

Steps:

• Before attempting this recipe, make sure that your microwave is large enough to handle the bird.
• If not, go buy a larger microwave.
• It's worth it!
• This recipe originated using a 650 watt microwave, but I've also used a 550 watt, a 950 watt, and most lately, a brand-new 1300 watt oven, which is almost too powerful.
• Timing is based on the 650 watt oven and needs to be adjusted for other wattages.
• Wash the turkey thoroughly inside and out, let drain well, and pat dry with paper towels.
• Reserve the neck and gizzards for gravy, or discard, as desired.
• Season the turkey generously inside and out as desired with salt, freshly ground black pepper, granulated garlic, onion powder, and lemon-herb seasoning.
• Stuff and truss the turkey.
• If you do not want to stuff it with dressing, be sure to stuff it full with coarsely chopped onions, celery, oranges, apples, parsley, and sage stems the onion mixture for the flavor and to ensure that cooking time is correct; timing is based on a stuffed bird.
• Rub the outside of the turkey all over with olive oil or butter.
• Wrap the wings and 2-3" of the ends of the legs with aluminum foil.
• No, this small amount will not hurt your microwave!
• Pour 2-3 Tbsp flour into a large plastic baking bag, and shake bag to coat the inside.
• Place turkey in bag (you will probably need help), and loosely close the bag opening with a plastic tie.
• If you close it tightly, the bag will probably explode due to steam buildup about half way through cooking!
• Place the bagged turkey, breast-side down, in a 9"x13"x2" microwave-safe baking dish, or a larger one if your microwave can handle it.
• Although the dish is not necessary, it sure makes it a lot easier to handle the turkey later and can compensate for a leaky baking bag.
• Leaks do happen, just ask the CIA and FBI.
• If the turkey is stuffed with bread dressing, microwave on HIGH for 50 minutes, rotating 180 degrees after 25 minutes.
• Remove from microwave, and turn turkey breast side up.
• Again, you will probably need some help.
• If the breast skin is stuck to the bag, try to release it, but don't get too carried away.
• Return turkey to the oven, rotating 180 degrees, and microwave on HIGH for an additional 50 minutes, rotating again after 25 minutes.
• If turkey is stuffed with veggies, not stuffed with bread dressing, reduce times from 50 minutes to 45 minutes.
• You can even use this method to cook a 5-6 pound bone-in turkey breast by reducing cooking times from 50 minutes to 20-25 minutes The best way to test for doneness is with an instant-read thermometer, stuck into the breast, not touching a bone, which should register 170-175 degrees F.
• Do not rely on the pop-up indicator that might have come with the turkey or on the timing cited above for final doneness.
• Use the thermometer!
• Temperature of the turkey will rise another 5-10 degrees F while the turkey rests.
• Remove the turkey from the microwave.
• Drain juices from the baking bag, degrease, and use to make your favorite gravy recipe.
• You can either let the turkey stay in the bag or remove it to a serving platter and tent with foil.
• In either case, allow the turkey to rest for 15-20 minutes before carving.
• Enjoy, with any accompaniments you desire!

CASSEROLE OF TURKEY WITH RICE

Steps:

• Sauté the onions in butter until just tender. Add the mushrooms, and sauté for 2 minutes or so. Combine in a casserole with the turkey, ham, stuffing, parsley, thyme, salt, and pepper.
• Add an additional tablespoon of fat and the curry powder to the skillet used for sautéing the onions and lightly sauté the rice. Add to the casserole and pour in the hot broth. Place in a preheated 375°F. oven to cook until rice is tender and the liquid is absorbed. Add more heated broth if necessary to finish cooking the rice.

QUICK TURKEY CASSEROLE

Steps:

• In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently. Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through. Toss onions with cornflake crumbs; arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through.

LEFTOVER TURKEY AND BROWN RICE CASSEROLE

Steps:

• Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
• When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.
• Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes.

MICROWAVE TURKEY RICE CASSEROLE

Steps:

• In a 2 quart microwave safe dish, combine onion, celery, and butter.
• Cover and microwave on high for 2-3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 4-6 minutes or until milk is steaming (do not boil.
• Stir in rice. Cover and let stand for 2 minutes.
• Add the turkey, soup, croutons, chilies and 1/2 cup cheese. Cover and microwave on high for 5-7 minutes or until heated through, stirring once. Sprinkle with remaining cheese.
• Cover and let stand for 5 minutes.