Turkey And Brown Rice Casserole Recipes

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TURKEY AND BROWN RICE CASSEROLE



Turkey and Brown Rice Casserole image

Ground turkey and brown rice make this very healthy! Can add other veggies such as chopped broccoli to make this a complete one dish meal.

Provided by fedexlisa

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb lean ground turkey
1 cup brown rice, uncooked
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup
1 (10 1/2 ounce) can 98% fat-free cream of chicken soup
1 cup water
1 (8 ounce) can mushrooms
1 (1 1/4 ounce) packet onion soup mix
1/2 cup green bell pepper, diced
1/2 cup onion, diced

Steps:

  • Brown turkey with onion soup mix, onion and bell pepper. Drain fat.
  • Cook rice according to package directions.
  • Combine all ingredients in casserole dish.
  • Bake at 375° for 45 minutes.

Nutrition Facts : Calories 261.2, Fat 7.6, SaturatedFat 1.9, Cholesterol 60, Sodium 554.7, Carbohydrate 30.6, Fiber 2.2, Sugar 2.9, Protein 17.5

TURKEY AND BROWN RICE CASSEROLE



Turkey and Brown Rice Casserole image

This recipe tastes rich, but has very little fat. *After reading Annacia's review I realized, she is right and wanted to mention that if using chicken or all white meat turkey, chicken broth would be the best choice. When I use beef broth, I use Imagine Organic Beef Broth, which has a mild, more subtle taste than other beef broths and I always use dark and light turkey meat.*

Provided by mandagirl

Categories     Poultry

Time 50m

Yield 5 serving(s)

Number Of Ingredients 11

1/2 cup uncooked brown rice
1 3/4 cups beef broth or 1 3/4 cups chicken broth
1/4 cup whole wheat flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 small onion, chopped
1/2 cup red pepper, chopped
1 cup 75% low-fat cheddar cheese, grated and divided
1/2 cup frozen peas and carrot, cooked
2 cups cooked turkey, diced
2 tablespoons seasoned bread crumbs

Steps:

  • Cook brown rice according to package directions.
  • While rice is cooking, pour broth into a large sauce pan.
  • Whisk in whole wheat flour.
  • Cook and stir with whisk, over medium heat, until mixture thickens and begins to bubble.
  • lower heat to low and stir in poultry seasoning and black pepper.
  • Stir in half of the cheddar cheese and mix until cheese melts.
  • Stir in red pepper and onion.
  • When rice is cooked add to pan with broth mixture along with cooked turkey and cooked peas and carrots.
  • Spray a square or round casserole dish with cooking spray.
  • Pour contents of pan into casserole dish.
  • Sprinkle top with remaining cheddar cheese and then bread crumbs.
  • Bake in a pre-heated 350 degree oven for 30-35 minutes.

LEFTOVER TURKEY AND BROWN RICE CASSEROLE



Leftover Turkey and Brown Rice Casserole image

I wanted an easy rice casserole dish that used leftover turkey from Christmas. After looking at several, I came up with this one myself. I tried it on my family and they loved it.

Provided by aturqoise

Categories     Turkey Casserole

Time 1h25m

Yield 8

Number Of Ingredients 10

4 cups chicken broth
2 cups brown rice
1 tablespoon margarine
1 ½ teaspoons canola oil
1 medium onion, diced
2 cloves garlic, minced, or more to taste
1 (10.5 ounce) can condensed cream of chicken soup
10 ½ fluid ounces whole milk
1 cup diced cooked turkey, or more to taste
½ cup shredded Cheddar cheese, or more to taste

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.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.9 g, Cholesterol 32.4 mg, Fat 11 g, Fiber 1.9 g, Protein 13.8 g, SaturatedFat 4 g, Sodium 925.9 mg, Sugar 3.6 g

CHEESY RICE CASSEROLE WITH TURKEY



Cheesy Rice Casserole with Turkey image

Gullah-Geechie cooking is all about one-dish meals, and this comforting rice casserole is just that. Instead of broccoli, which you'll commonly find in casseroles, I like to use a combination of shredded Brussels sprouts, carrots and red bell pepper for color and flavor.

Provided by Kardea Brown

Categories     main-dish

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 pounds boneless, skinless turkey breast
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock
1/2 cup half-and-half
One 8-ounce carton sour cream
2 tablespoons olive oil
1 medium red onion, diced (about 3 cups)
1 pound Brussels sprouts, trimmed and thinly sliced (about 5 1/2 cups)
2 carrots, diced (1 1/4 cups)
1 red bell pepper, diced (1 cup)
1 1/2 cups parboiled rice
1 cup shredded sharp white Cheddar
2 cups shredded sharp yellow Cheddar
Nonstick cooking spray, for the baking dish
1 cup panko breadcrumbs

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.

ZIPPY TURKEY AND RICE



Zippy Turkey and Rice image

Hearty and healthful, this yummy casserole is chock-full of rice, beans, tomatoes and cheese. Serve it with fresh fruit or a side salad for a comforting, satisfying meal. Kathleen Lindgren - Hackensack, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

1 cup uncooked brown rice
1 pound lean ground turkey
1 large onion, chopped
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
2/3 cup picante sauce
2 teaspoons chili powder
2 teaspoons ground cumin
1 can (16 ounces) kidney beans, rinsed and drained
1 cup shredded reduced-fat cheddar cheese, divided

Steps:

  • Cook rice according to package directions., Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat though. Remove from the heat, stir in kidney beans, 1/2 cup cheese and cooked rice. , Transfer to a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 294 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 593mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

CASSEROLE OF TURKEY WITH RICE



Casserole of Turkey with Rice image

Provided by James Beard

Categories     Mushroom     Rice     turkey     Bake     Thanksgiving     Casserole/Gratin     Ham     Curry     Fall     Potluck     House & Garden

Yield Serves 4 to 6

Number Of Ingredients 12

2 medium onions, chopped
Butter
1/2 pound sliced mushrooms
2 cups diced cold turkey
1/2 cup diced ham
1 cup crumbled leftover stuffing
2 tablespoons chopped parsley
Pinch of thyme
Salt, freshly ground black pepper to taste
1 tablespoon curry powder
1 cup rice
2 cups hot turkey or chicken broth

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.

TURKEY RICE CASSEROLE



Turkey Rice Casserole image

The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor. -Tamy Baker, Kearney, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1 medium onion, chopped
1 celery rib, chopped
2 tablespoons butter
2 cups whole milk
1-1/4 cups uncooked instant rice
2 cups diced cooked turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup seasoned stuffing cubes
1 can (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese, divided

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.

Nutrition Facts : Calories 294 calories, Fat 13g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 586mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

TURKEY AND RICE CASSEROLE



Turkey and Rice Casserole image

Enjoy your dinner with this hearty turkey casserole packed with rice and vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 10

1 large onion, finely chopped (1 cup)
3 cups fresh broccoli florets, cut into bite-size pieces
3 cups chopped or shredded cooked turkey
1 1/2 cups shredded white Cheddar cheese (6 oz)
1 cup mayonnaise
1 can (10 3/4 oz) cream of chicken soup
1 package (8.8 oz) microwavable rice
1 can (8 oz) sliced water chestnuts, drained
1 cup chopped drained roasted red bell peppers (from 7-oz jar)
3 cups coarsely crushed ridged potato chips

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole dish with cooking spray.
  • Heavily spray 10-inch skillet with cooking spray; heat over medium heat. Add onion; cook, stirring occasionally, until tender. Add broccoli; cook 3 to 4 minutes or until crisp-tender.
  • In large bowl, mix broccoli and onion, turkey, cheese, mayonnaise, soup, rice and water chestnuts until blended. Gently stir in roasted peppers. Spoon mixture into casserole dish. Top with potato chips.
  • Bake uncovered 25 to 30 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 542, Carbohydrate 24 g, Fat 5, Fiber 3 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 750 mg

CHEESY TURKEY RICE CASSEROLE



Cheesy Turkey Rice Casserole image

This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch.

Provided by BABYPHAT55

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h5m

Yield 6

Number Of Ingredients 11

2 cups cooked rice
1 ½ cups chopped cooked turkey
1 (12 fluid ounce) can evaporated milk
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 cup frozen mixed vegetables, thawed
½ cup chopped onion
1 (4 ounce) can chopped green chiles
2 eggs, beaten
¼ cup chopped fresh cilantro
3 tablespoons butter, melted

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.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 27.6 g, Cholesterol 158.7 mg, Fat 26.2 g, Fiber 1.8 g, Protein 28.7 g, SaturatedFat 15.3 g, Sodium 607.1 mg, Sugar 7.8 g

BROWN RICE CASSEROLE



Brown Rice Casserole image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

4 cups water
Salt
2 cups brown rice
4 tablespoons olive oil
2 1/2 cups chopped onion
Freshly ground black pepper
2 pounds ground beef or ground turkey
1 cup chopped green peppers
1 cup chopped red peppers
2 teaspoons ground cumin
3 cups crushed tomatoes
1 cup beef or chicken bouillon
2 ounces Parmesan cheese, in shavings
3 tablespoons bread crumbs

Steps:

  • Bring the water to a boil with a teaspoon of salt in a large saucepan. Add rice, cover and lower heat. Simmer until rice is tender and water has been absorbed, about 40 minutes.
  • Meanwhile, heat two tablespoons of the oil in a heavy skillet. Add the onions and cook until lightly browned. When the rice has finished cooking, add it and mix with the onions. Season with salt and pepper.
  • Mix about one-fourth of the rice mixture with the ground beef and set aside. Spread the remaining rice mixture in a baking dish at least two inches deep.
  • Heat the remaining oil in a skillet. Saute the peppers until lightly browned, then spread them over the rice mixture in the casserole. Mix one teaspoon cumin and salt and pepper to taste with the meat and rice mixture, lightly brown in the pan and spread it over the peppers in the casserole.
  • Add the tomatoes and bouillon to the pan. Bring to a simmer and season with remaining cumin and salt and pepper. Spoon over the meat. Cover with shaved Parmesan cheese and bread crumbs.
  • Shortly before serving, preheat oven to 350 degrees. Place the casserole in the oven and bake about 20 minutes, until heated through.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 15 grams, Carbohydrate 44 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 2601 milligrams, Sugar 6 grams, TransFat 1 gram

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