Baked Turkey And Rice Casserole
A hearty baked turkey and rice casserole with creamy soups and savory turkey, perfect for comforting family dinners and easy to prepare ahead of time.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the cream of celery soup, cream of mushroom soup, and milk.
- Pour the soup mixture into a 3-quart baking dish.
- Add the rice to the dish and stir to combine.
- Top the rice mixture with the chopped, uncooked turkey.
- Sprinkle the onion soup mix evenly over the top.
- Cover the dish with foil and bake for 2 to 2 1/2 hours, or until the turkey is tender.
Tips & Substitutions
For added flavor, consider using homemade turkey stock in place of milk for a richer taste. If you want a creamier texture, you can substitute half of the milk with sour cream or Greek yogurt. Additionally, feel free to add vegetables like peas or carrots to enhance nutrition and color. This dish also pairs wonderfully with a fresh salad for a balanced meal.
Serving Suggestions
This Baked Turkey and Rice Casserole is perfect as a standalone dish, but it also pairs well with a side of steamed vegetables or a crisp green salad for freshness. For a comforting touch, serve with warm, crusty bread. If you're looking for dessert ideas, consider finishing your meal with a slice of Lemon Pie Made E Z for a sweet contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until heated through. You can also microwave individual portions, covered, for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Turkey And Rice Casserole contains roughly 982 calories, with 34g protein, 128g carbohydrates, and 37g fat. It is an excellent source of protein (68% of the Daily Value), iron (67% of the Daily Value), and calcium (56% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1259mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover turkey instead of uncooked turkey?
Absolutely! Using leftover turkey is a great way to save time. Just shred or chop it into bite-sized pieces and mix it into the casserole. Reduce the baking time to about 1 hour, or until everything is heated through to ensure the dish remains moist and flavorful.
What type of rice works best for this recipe?
Long-grain white rice is the best choice for this casserole as it cooks evenly and absorbs flavors well. However, you can also use brown rice for a nuttier taste, but be aware that it may require a longer cooking time and more liquid to ensure it's fully cooked.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly with foil and store it in the refrigerator. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).