Turkey Rice Casserole

Missy Tippens

I bought a rotisserie turkey breast last week in the deli at the grocery store. It was too dry to really enjoy as is, so I decided to make a casserole.

I used this recipe as my base: Easy Broccoli Rice Casserole at Spend with Pennies.

Here's my version, which turned out really good!

1 package of fresh broccoli (I had a pack of broccoli, cauliflower and carrots), chopped bite sized and steamed so it's still a little crisp
1 package boil-in-bag brown rice, cooked by directions
3-4 cups cubed leftover turkey (I used the whole rotisserie turkey breast)
1/4 cup chopped onion and bell peppers (I used frozen and fresh combined)
2 cans cream of mushroom soup (or 1 mushroom and 1 cream of chicken)
1/4 cup milk
1/2 cup sour cream
1-1/2 cups shredded cheddar cheese (plus more for topping)
bread crumbs
3 Tbs butter
spices to taste (such as poultry seasoning, salt, pepper, garlic powder)

Sauté the onions and pepper in olive oil. Add in the steamed vegetables to heat through and brown them a bit. Then add in turkey to heat through.

Mix together the soup, milk, sour cream and spices. Then stir this into the veggie-turkey mix. Stir in the cheese.

Pour into a greased casserole dish. Top lightly with more cheddar cheese. Sprinkle with bread crumbs and pats of butter.

Bake at 375 degrees for about 30 minutes.

It was delicious! A bit more time-consuming than I had planned but worth it.


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Turkey Leftovers? Make Turkey Tetrazzini

Yes, turkey day is almost here. That most amazing day filled with all of our Thanksgiving favorites--cranberry sauce, pumpkin pie, stuffing and, lest we forget, THE TURKEY!

I don't know about you, but I always seem to have tons of leftover turkey. I make turkey soup, turkey salad and more turkey sandwiches than I can count, so I'm always looking for more ways to use the leftover turkey that won't have my family complaining, "Turkey again."

Well, this casserole is one of those dishes. Throw in the fact that it's easy and that makes it even better.

For this little venture, you are going to need:

• 1 - 8 oz. package of egg noodles, cooked
• 2 tablespoons butter
• 1/4 - 1/2 cup chopped onion
• 1 clove garlic, minced
• 1 - 6 oz. can sliced mushrooms
• Salt (optional)
• 1/8 teaspoon ground black pepper
• 2 cups chopped turkey (I used a mix of both white and dark meat)
• 1 - 10.75 oz. can cream of celery soup
• 1 cup sour cream
• 1/2 grated Parmesan cheese (I recommend grating your own cheese for this so it melts better)

Cook the egg noodles per package instructions until al dente.

While the noodles are cooking, melt butter in a large heavy skillet. Sauté onion and garlic for a couple of minutes, then add mushrooms and cook for an additional minute.

Stir in the turkey, soup, and sour cream. Taste, then add salt and pepper as needed.

I didn't add any salt, but did add the 1/8 tsp. of pepper.

 

Place your cooked noodles into the bottom of a greased 9 x 13 pan.

It will be a thin layer, so don't panic.

 

Now pour your sauce mixture over the top, spreading as needed to cover.

Top with Parmesan.

Bake in preheated oven for 20-25 minutes, or until golden brown.

(I wish you could smell this.)

 

Serve alone or with a salad.

 

Okay, I have to tell you, this dish earned my boys' stamp of approval. And we know how picky they can be. Matter of fact, the little bit that was leftover was gone before bedtime because someone got hungry. Which reminds me, if you're making this for more than 4 people, I recommend doubling the recipe.

 

There you go. Quick, easy, frugal, and oh, so tasty. :)

 

This Thanksgiving, as every one before, I have so much to be thankful for. And I'd like to take this opportunity to wish all of you a blessed and safe Thanksgiving. May God pour out His bounty.

 

Happy Thanksgiving, y'all!

 

Mary Connealy's Turkey Almond Casserole!

This recipe is so good you won't want to wait until you have a leftover turkey.

6 Cups Cooked Turkey

2 Cups raw Rice

2 Cans Mushroom Soup

1 Cup Mayo

½ Cups sliced Water Chestnuts

1/2 cup slivered Almonds

2 Tablespoons Lemon Juice

1 ½ Cup raw Celery

1 small Onion

Mix ingredients together, top with crushed cornflakes and sprinkle with cheddar cheese

Bake in 9 x 13 pan for 1 hour.

Ruthy note:  I use crushed corn flakes for a lot of things. They add a zing and crunch to toppings and coatings. I love the crunch it gives to chicken and to potato patties.

Amazing!