Description
A warm, comforting casserole that combines tender turkey, creamy sauce, and fluffy rice with fresh vegetables. Perfect for cozy family dinners, weeknight meals, or turning Thanksgiving leftovers into a delicious new dish. This casserole brings together flavor, ease, and heartwarming nostalgia in every bite.
Ingredients
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3 cups cooked turkey, shredded or diced
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2 cups cooked rice (white or brown)
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2 tablespoons butter
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 cup carrots, diced
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1 cup frozen peas
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1 cup broccoli florets, chopped
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1 can (10.5 oz) cream of mushroom soup (or cream of celery)
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1 cup sour cream or Greek yogurt
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1/2 cup chicken or turkey broth
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1 teaspoon dried thyme
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1 teaspoon paprika
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1/2 teaspoon black pepper
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1/2 teaspoon salt, or to taste
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1 cup shredded cheddar cheese (optional for topping)
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1/2 cup breadcrumbs (optional for topping)
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Optionally, line with parchment paper for easier serving.
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In a large skillet, melt butter over medium heat. Add chopped onion, garlic, and diced carrots. Sauté for 5–7 minutes until vegetables are tender and fragrant.
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Stir in broccoli and peas, cooking for an additional 2–3 minutes until slightly tender but still vibrant.
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In a medium bowl, mix cream of mushroom soup, sour cream, and chicken or turkey broth. Add thyme, paprika, salt, and pepper. Stir until smooth and evenly combined.
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In a large mixing bowl, combine cooked turkey, cooked rice, sautéed vegetables, and creamy sauce. Gently fold until everything is evenly coated.
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Transfer the mixture into the prepared baking dish, spreading it out evenly. Optionally, sprinkle shredded cheddar cheese and breadcrumbs on top.
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Bake in the preheated oven for 25–30 minutes, or until bubbly and the topping is golden brown. If the topping browns too quickly, loosely cover with foil.
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Allow the casserole to cool for 5–10 minutes before serving. Garnish with fresh parsley or chives if desired. Serve with a green salad or dinner rolls.
Notes
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Optional cheese and breadcrumb topping can be omitted for a lighter version.
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Adjust seasoning to taste, especially if using pre-seasoned turkey or broth.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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This casserole can be made ahead and baked the next day for convenience.
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For a gluten-free version, use gluten-free breadcrumbs and a gluten-free cream soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes