That post-Thanksgiving glow is wonderful, isn’t it? The house is clean(ish), you’re still full from the feast, and your fridge is packed with delicious leftovers. But there’s always one big question: what to do with all that leftover turkey?
For years, my go-to was a simple turkey sandwich. But let’s be honest, that gets old fast. That’s why I developed this incredibly easy leftover turkey and rice casserole recipe. It’s my secret weapon for turning holiday remnants into a warm, comforting, and brand-new meal that nobody guesses is made from leftovers.https://recipycle.com/dont-waste-a-bite-the-ultimate-healthy-leftover-chicken-and-vegetable-soup-recipe/
This isn’t just another dry, boring casserole. In my experience, the key is the creamy sauce and the perfect ratio of ingredients. This recipe is cheesy, flavorful, and comes together so fast you’ll wonder why you ever stressed about leftovers.The Easiest Leftover Turkey and Rice Casserole (You’ll Ever Make)
A close-up overhead view of a creamy and cheesy leftover turkey and rice casserole fresh out of the oven.
Quick Summary: Why This Recipe Works
For those in a hurry, here are the key takeaways. This leftover turkey casserole is:
- Incredibly Easy: Uses pre-cooked ingredients and simple pantry staples.
- Ready in Under 45 Minutes: Perfect for a quick weeknight dinner.
- Reduces Food Waste: The best way to use up leftover Thanksgiving turkey and rice.
- A Family Favorite: It’s creamy, cheesy, and comforting—a guaranteed crowd-pleaser.
- Customizable: Easily add your favorite veggies or cheeses.
The Ultimate Comfort Food: Ingredients You’ll Need
What I love most about this turkey and rice bake is its simplicity. You don’t need any fancy ingredients—just a few kitchen staples.The Easiest Leftover Turkey and Rice Casserole (You’ll Ever Make)
- Cooked Turkey: 3 cups, shredded or cubed. This is perfect for using up both white and dark meat.
- Cooked Rice: 2 cups. White, brown, or even wild rice works great.
- Cream of Chicken Soup: 1 can (10.5 oz / 295g). This is our shortcut to a super creamy sauce. You can use cream of mushroom or celery, too.
- Sour Cream or Plain Greek Yogurt: 1 cup. This adds a wonderful tangy richness and creaminess. I’ve found full-fat versions give the best results.
- Chicken Broth: 1/2 cup. Helps to thin the sauce to the perfect consistency. [Link to: How to Make the Perfect Turkey Stock from Your Carcass] is a great way to make your own!
- Frozen Mixed Vegetables: 1.5 cups (peas, carrots, corn, green beans). No need to thaw them first!
- Shredded Cheddar Cheese: 1.5 cups, divided.
- Onion Powder & Garlic Powder: 1 teaspoon each. For that essential savory flavor base.
- Salt & Black Pepper: 1/2 teaspoon each, or to taste.
- Optional Topping: 1/4 cup breadcrumbs or crushed crackers mixed with 1 tablespoon of melted butter for a crunchy top.
A Note on Your Casserole Dish
For this recipe, you’ll need a standard 9×13 inch (2-quart) casserole dish. In my kitchen, I rely on my Pyrex glass baking dish. It heats evenly, cleans up easily, and lets me see how the casserole is bubbling along the sides. It’s a true kitchen workhorse.
Step-by-Step Guide to Your Turkey Casserole
Step 1: Preheat and Prep
First things first, preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch casserole dish with butter or non-stick spray.
Step 2: Mix the Creamy Sauce
In a large mixing bowl, combine the cream of chicken soup, sour cream (or Greek yogurt), chicken broth, onion powder, garlic powder, salt, and pepper. Whisk everything together until it’s smooth and well-combined.
Step 3: Combine All Ingredients
To the bowl with the sauce, add the cooked turkey, cooked rice, frozen vegetables, and 1 cup of the shredded cheddar cheese. Stir gently until everything is evenly coated in the creamy sauce. This is the “dump and stir” magic!
Step 4: Assemble the Casserole
Pour the mixture into your prepared casserole dish and spread it out into an even layer.
Step 5: Top and Bake!
Sprinkle the remaining 1/2 cup of cheddar cheese over the top. If you’re using the crunchy topping, mix the breadcrumbs and melted butter and sprinkle that over the cheese. Bake, uncovered, for 25-30 minutes. You’ll know it’s done when the edges are bubbling and the top is golden brown.The Easiest Leftover Turkey and Rice Casserole (You’ll Ever Make)
Step 6: Rest and Serve
Let the casserole rest for about 5-10 minutes before serving. This helps it set up, making it easier to scoop. Garnish with some fresh parsley if you’re feeling fancy!
Pro Tips and Easy Variations
After making this dozens of times, I’ve learned a few tricks to make it even better.
Pro Tips for Casserole Success
- Don’t Use Uncooked Rice: This recipe is specifically designed for cooked rice. Using uncooked rice will absorb all the liquid and result in a dry, crunchy casserole.
- Taste the Sauce: Before you add the turkey and rice, taste the sauce! Adjust the salt, pepper, or spices. Remember, your leftover turkey is already seasoned.
- Don’t Overbake: Keep an eye on it. Overbaking can dry it out. You just want to heat it through until it’s hot and bubbly.easy leftover turkey and rice casserole recipe.
Fun Recipe Variations
- Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for a little kick.
- Add Different Veggies: Have leftover green bean casserole or roasted broccoli? Chop it up and throw it in!
- Change the Cheese: Gruyère, Monterey Jack, or a Colby blend would all be delicious.
- Herby Goodness: Add 1 tablespoon of fresh chopped herbs like parsley, thyme, or chives to the sauce. It really brightens up the flavor!
If you have other leftovers, don’t be afraid to get creative. That’s the beauty of recycling recipes! For more ideas, check out our guide on.
Storing and Freezing Your Casserole
easy leftover turkey and rice casserole recipe.
- To Store: Let the casserole cool completely, then cover it tightly with foil or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
- To Freeze: You can freeze the baked casserole for up to 3 months. Cover it tightly with a layer of plastic wrap and then a layer of foil. To reheat, thaw it in the fridge overnight and bake at 350°F (175°C) until warmed.
Frequently Asked Questions (FAQ)
1. Can I use brown rice instead of white rice?
Absolutely! Brown rice works perfectly in this recipe. Just make sure it’s fully cooked beforehand, as it has the same 1:1 substitution ratio as white rice.
2. My casserole seems a little dry. What did I do wrong?
This usually happens for two reasons: not enough sauce or overbaking. Make sure you use the full amounts of soup, sour cream, and broth. If your cooked rice was a bit dry to begin with, you might want to add an extra splash of broth.
3. What can I serve with this turkey and rice casserole?
This is a great all-in-one meal, but it pairs wonderfully with a simple green salad with a vinaigrette dressing to cut through the richness. It’s also delicious with a side of leftover cranberry sauce! For more ideas, see our post on [Link to: Creative Ways to Use Leftover Cranberry Sauce].
4. How long is leftover turkey safe to eat?
Generally, cooked turkey is safe to eat for 3 to 4 days when stored properly in the refrigerator. This casserole is a perfect way to use it up within that window.
Your New Go-To Leftover Recipe
There you have it—a foolproof way to give your Thanksgiving leftovers a delicious second life. This creamy, cheesy, and easy leftover turkey and rice casserole is more than just a recipe; it’s a strategy for smart, stress-free, and satisfying post-holiday meals.
It’s a hug in a dish, and I can’t wait for you to try it.
What are your favorite ways to use up holiday leftovers? Drop a comment below and share your tips!