Turkey rice casserole is an easy, from-scratch way to turn leftover Thanksgiving turkey into dinner, with no canned soup. Long-grain rice simmers right in chicken broth and half-and-half until it’s tender and creamy, then gets stirred together with extra-sharp cheddar, Parmesan, and chopped cooked turkey. A buttery Parmesan and garlic crumb goes on top, and it bakes in a 13-by-9-inch dish until the edges bubble and the top turns golden. It’s a turkey casserole recipe that feeds eight with what’s already sitting in your fridge.
We always cook two turkeys for Thanksgiving, one in the oven and one in the smoker, because, honestly, the leftovers are our favorite part of the whole meal. By Black Friday, everybody is headed out the door to kick off the holiday shopping and try to get it all done, and the last thing I want is to spend that day stuck in the kitchen, so this turkey and rice casserole is what I make. The turkey is already cooked, and the rest is mostly stirring, which means I’m in and out of the kitchen fast and there’s still a real, hot supper on the table that night. Some years I mix the smoked turkey in with the oven-roasted, and that little bit of smoky flavor running through all that creamy rice is so good. It’s turned into one of those traditions everybody looks forward to, and I always tuck a little extra turkey in the freezer too, so I have an easy comfort food dinner ready to go later in the holiday season.
Main Ingredients Needed For Turkey Rice Casserole
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- Sandwich Bread: Plain white or wheat sandwich bread gets pulsed into the crumb topping, so use whatever loaf you already have on the counter.
- Parmesan Cheese: Grated Parmesan pulls double duty. A little goes into the crumb topping so it browns up salty and golden, and the rest melts into the filling. Measure it out and split it before you start, so you’re not guessing halfway through.
- Unsalted Butter: Butter shows up twice here. The melted butter goes into the crumbs, and the chilled butter gets melted in the pot to soften the onion. Unsalted lets the broth and cheese handle the salt.
- Garlic: The garlic goes into the crumb topping, not the filling, pulsed in right at the end so it bakes up golden with the Parmesan.
- Onion: White or yellow onion both work. Chop it fine so it melts into the sauce instead of showing up in big pieces.
- Long-Grain White Rice: Long-grain rice holds its shape while it simmers in all that liquid, so you get tender grains instead of a gummy casserole. Brown rice works too, but it needs a longer cook time on the stove, so plan for that.
- Chicken Broth: The rice cooks right in the broth, so this is where the flavor starts. Low-sodium broth gives you more control, since the cheese brings plenty of salt.
- Half-and-Half: This is what gives the sauce its body without a can of soup. I’ve made it with whole milk in its place too, and it works.
- Extra-Sharp Cheddar: Extra-sharp stands up to the rice and turkey, where a mild cheddar can get lost. Shredding it off the block gives you the smoothest melt. Swiss, Monterey Jack, or Gouda all work well if you want to switch it up.
- Cayenne Pepper: Just a pinch. You won’t taste heat, only a little warmth in the background.
- Cooked Turkey: Dark meat, white meat, or a mix of both. This is where your Thanksgiving leftovers go, and since we always smoke a second turkey, I’ll sometimes mix some of that in with the roasted. Turkey I’ve tucked in the freezer after the holiday works just as well. Just thaw it in the fridge first.
How To Make Turkey Rice Casserole
It’s a stovetop-to-oven casserole, so most of the cooking happens right in the Dutch oven before it ever goes into the baking dish.
Tip: If my rice is still a little firm once the sauce has thickened, I add a splash more broth and let it simmer a few more minutes. You can also cover the pot and let the heat left in it finish softening the rice.
Ways To Change Up This Turkey Casserole Recipe
Once you’ve made it the original way, here are the add-ins and swaps I know work:
- Frozen peas and carrots: Blanch them first, then stir them into the filling with the turkey for a little color and to stretch the casserole a bit further.
- Cooked broccoli: Chop up leftover Instant Pot broccoli and fold it into the filling.
- Sautéed mushrooms: Cook them down before they go in, so they don’t water down the sauce.
- Leftover chicken: Out of turkey the rest of the year? Swap in chicken and make it exactly the same way, or try my chicken and rice casserole.
Make Ahead Tips for This Turkey and Rice Casserole
You can get this casserole completely ready a day ahead, though I don’t usually bother, honestly, because on Black Friday it’s quick enough to make right then. Make the filling, spread it in your greased baking dish, cover it with plastic wrap, and refrigerate it for up to one day. Keep the crumb topping in its own container in the fridge. When you’re ready, let the filling sit out to take the chill off, but not longer than two hours, then add the crumbs and bake it like normal.
This leftover turkey rice casserole freezes well too. Freeze it before baking, wrapped tightly, for up to four months, and leave the crumb topping off until you’re ready to bake. Thaw it overnight in the refrigerator, add the topping, and bake. My other trick is freezing a little extra cooked turkey right after Thanksgiving, so this casserole, or my turkey pasta casserole, is never more than a thaw away.
Feeding a bigger crowd? I’ve doubled this one, and the easiest way is to tap the 2x button on the recipe card below so all the ingredient amounts update for you, then split the filling between two 13-by-9-inch baking dishes. Just make sure your Dutch oven is big enough to hold double the broth and half-and-half.
Questions When Making Turkey Rice Casserole
Yes, in this turkey rice casserole, the rice cooks on the stovetop first. It simmers in the chicken broth and half-and-half for about 20 to 25 minutes until it’s tender, because the casserole only bakes for about 15 minutes, which isn’t long enough to cook raw rice. The oven just bubbles the edges and browns the Parmesan crumb topping.
A lot of old-fashioned turkey and rice casseroles start with a can of cream of chicken or cream of mushroom soup, plus rice, cooked turkey, and cheese. I make mine without the can and build the creamy sauce from chicken broth, half-and-half, extra-sharp cheddar, and Parmesan, so it tastes homemade without much extra work.
Turkey Rice Casserole
Ingredients
- 2 slices sandwich bread, white or wheat, torn into pieces
- 3/4 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter, melted
- 4 tablespoons unsalted butter, chilled
- 1 garlic clove, minced
- 1/3 cup onion, white or yellow, chopped fine
- 1¼ cups long grain white rice, or brown rice
- 4 cups chicken broth
- 1¼ cups half-and-half
- 1 teaspoon salt
- 2 cups cheddar cheese, shredded, extra-sharp
- ⅛ teaspoon cayenne pepper
- 3 cups cooked turkey, dark or white meat or a combination, oven-roasted or smoked, chopped
Instructions
Prepare the Topping
- Adjust oven rack to the middle position and heat oven to 400 degrees Fahrenheit.
- Grease a 13-by-9-inch baking dish.
- In a food processor, pulse bread, ¼ cup Parmesan, and melted butter until coarsely ground.2 slices sandwich bread, 3/4 cup Parmesan cheese, 2 tablespoons unsalted butter
- Add minced garlic and pulse briefly to combine; set aside.1 garlic clove
Make the Filling
- Melt the remaining chilled butter in a Dutch oven over medium heat.4 tablespoons unsalted butter
- Add onion and cook until softened, about 8 to 10 minutes.1/3 cup onion
- Stir in rice and cook, stirring constantly, until rice is translucent, about 1 minute.1¼ cups long grain white rice
- Add chicken broth, half-and-half, and salt. Bring to a boil.4 cups chicken broth, 1¼ cups half-and-half, 1 teaspoon salt
- Reduce heat to medium-low and cook, stirring often, until the rice is tender, about 20 to 25 minutes. *Note: If you use brown rice the cooking time will be longer.
- Remove from heat and stir in cheddar, cayenne, Parmesan, and chopped cooked turkey.2 cups cheddar cheese, ⅛ teaspoon cayenne pepper, 3 cups cooked turkey
Top and Bake
- Pour mixture into the prepared baking dish.
- Sprinkle with the breadcrumb topping.
- Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes.
- Cool for 5 minutes before serving.
Make Ahead
- The filling can be prepared, placed in the greased baking dish, covered with plastic wrap, and refrigerated for 1 day.
- Refrigerate topping separately. Bring filling to room temperature before adding bread crumbs and baking as directed.
Gina’s Notes and Tips
- Whole milk can replace the half-and-half.
- Swiss, Monterey Jack, or Gouda can replace the cheddar.
- Leftover chicken works in place of the turkey.
- Room Temperature: Do not leave the casserole out longer than two hours. Cover any leftovers and refrigerate promptly.
- Fridge: Store leftovers in an airtight container for three to four days.
- Freezer: Wrap tightly and freeze for up to four months. Thaw overnight in the refrigerator before reheating. If you freeze it before baking, add the breadcrumb topping just before cooking.
- Reheat: Reheat covered in a 350-degree oven until warmed through. Individual portions warm nicely in the microwave at medium power.
Tried this recipe?
Please consider Leaving a Review!Showing Hospitality With Leftover Turkey Casserole
A tree-trimming supper, making a casserole like this turkey one, is a great idea. Think about who in your life might enjoy coming over to help you put up your tree, and go ahead and invite them. Bake the casserole before anyone gets there and set it on the counter with a big serving spoon and a stack of plates, so everybody can grab a warm scoop between ornaments instead of stopping for a sit-down meal. Put some Christmas music on, make a pot of easy hot chocolate, hand out the boxes of ornaments, and let people hang them wherever they like, because the fun is in doing it together. When the lights go on and everyone steps back to look, it opens the door to share that Jesus called himself the light of the world in John 8:12 and promised that whoever follows him will not walk in darkness but will have the light of life, which is a lot more hope than any strand of lights can give. That’s the kind of conversation a warm casserole and a room full of twinkling lights make room for, and it might be the part of the night your guests carry home with them.
hi can’t wait to try this after Thanksgiving. thanks.
Billie, I hope you enjoy it. We sure did. Also my turkey soup was a hit with my hubby.