Turkey Rice Casserole
This turkey rice casserole turns leftover turkey into a creamy, cheesy dinner with long-grain rice, extra-sharp cheddar, and a buttery Parmesan crumb topping. It's an easy turkey and rice casserole made from scratch with no canned soup, and you can make it ahead.
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.
Notes
Substitutions
- 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.
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
