Creamy Turkey Rice Casserole for Cozy Leftovers
This turkey rice casserole is a creamy, comforting dish filled with tender rice, savory turkey, and a buttery breadcrumb topping. It is simple to make and perfect for using holiday leftovers. Serve it as a warm, family friendly meal that brings everyone back to the table.
Ingredients
- 2 slices sandwich bread white or wheat, torn into pieces
- ¾ cup Parmesan cheese grated
- 2 tablespoons unsalted butter chilled
- 4 tablespoons unsalted butter melted
- 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 combination, 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, ¾ 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 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, remaining Parmesan, and chopped cooked turkey.¾ cup Parmesan cheese, 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 bread crumb 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.
Notes
Storage and Reheating
- 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. The flavors continue to deepen as it rests.
- Freezer: This casserole freezes beautifully. Wrap tightly and freeze for up to two 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.
Nutrition
Serving: 1g | Calories: 468kcal | Carbohydrates: 30g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 1179mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 388mg | Iron: 1mg
