TURKEY AND RICE CASSEROLE
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
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
TURKEY RICE CASSEROLE (LEFTOVER TURKEY IDEA)
This turkey rice casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish is easy to put together and it's creamy, hearty, and filling.
Provided by Becky Hardin - The Cookie Rookie
Categories Side Dish
Time 1h20m
Number Of Ingredients 21
Steps:
- Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.
Nutrition Facts : Calories 775 kcal, Carbohydrate 57 g, Protein 28 g, Fat 49 g, SaturatedFat 26 g, Cholesterol 164 mg, Sodium 722 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
TURKEY RICE CASSEROLE
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
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.
CHEESY TURKEY RICE CASSEROLE
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
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
CHEESY RICE CASSEROLE WITH TURKEY
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
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.
TURKEY AND RICE CASSEROLE
This is a tasty, simple and convenient way to use leftover turkey and/or leftover rice, and a great casserole to take to a potluck. Note: Edited on 1/1/08 to reduce milk in ingredient list from 1 3/4 to 1 1/4 cups. I actually just fill a soup can with milk, but the ingredient list requires a measurement, and I took a guess.
Provided by PanNan
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1st 4 ingredients and 1/2 can of fried onons.
- Combine mushroom soup with soy sauce, cajun seasoning and milk. (I use a soup can full of milk).
- Stir til combined.
- Mix into remaining ingredients in casserole dish.
- Top with remaining onions and bake at 350 for 30 minutes or until bubbly.
LEFTOVER TURKEY AND BROWN RICE CASSEROLE
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
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
CASSEROLE OF TURKEY WITH RICE
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
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 AND RICE CASSEROLE WITH YOGURT TOPPING
This Middle Eastern dish may include fried stale pita bread doused with chicken or turkey stock in a casserole and topped with the other ingredients. In the days after Thanksgiving, I'm likely to have all of these ingredients on hand -- except for pita, so here I've made it without.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h10m
Yield Serves six
Number Of Ingredients 13
Steps:
- Mix together the allspice, cinnamon and pepper, and divide into two equal portions (1 teaspoon each). Set aside.
- Heat 1 tablespoon of the olive oil over medium heat in a heavy 2- or 3-quart saucepan. Add the onion and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the rice and 1 teaspoon of the spice mixture, and stir until the grains begin to crackle. Add 2 cups chicken stock and salt to taste (1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat and simmer 15 minutes until the liquid has been absorbed by the rice. Remove the lid, place a kitchen towel over the pot and then return the lid. Allow to sit undisturbed for 10 minutes.
- Heat the oven to 350 degrees. Oil a 2-quart baking dish. Heat the remaining tablespoon of oil over medium heat in a large, heavy skillet. Add the garlic. In a few seconds, as soon as it begins to smell fragrant, add the remaining spices and the turkey. Stir together for about a minute until the turkey is coated with the mixture. Remove from the heat. Season to taste with salt.
- Spread the rice in the casserole in an even layer. Top with the turkey. Douse with the remaining stock.
- Place the garlic in a mortar and pestle with a pinch of salt, and puree. Stir into the yogurt, along with the lemon juice. Spread over the turkey in an even layer, making sure to completely cover the meat so that it doesn't dry out in the oven. Sprinkle on the nuts. Place in the oven, and bake 15 to 20 minutes, just until warmed through. Do not allow the yogurt to bubble. Serve hot or warm.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 5 grams, Sodium 708 milligrams, Sugar 6 grams, TransFat 0 grams
EASY TURKEY AND RICE CASSEROLE
Make and share this Easy Turkey And Rice Casserole recipe from Food.com.
Provided by JoAnn Lynn
Categories Poultry
Time 1h5m
Yield 1 casserole
Number Of Ingredients 5
Steps:
- Prepare rice as directed on package.
- Mix all ingredients together, except cheese.
- Cover and bake at 350 for 45 minutes, then remove cover and sprinkle with cheese.
- Continue baking until cheese is melted.
Nutrition Facts : Calories 327.2, Fat 24.1, SaturatedFat 9.4, Cholesterol 29.7, Sodium 1799.1, Carbohydrate 17.2, Sugar 3.8, Protein 11.1
ZIPPY TURKEY AND RICE
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
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
WILD RICE AND TURKEY CASSEROLE
Relax. Here's a dish that's quick to prepare and easy to enjoy. No one will complain, "Turkey leftovers again?"
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
- Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.
Nutrition Facts : Calories 175, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg
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