Description
Leftover Turkey Rice Casserole is a comforting and easy-to-make dish combining tender turkey, fluffy rice, creamy soup, and crunchy cracker topping. Perfect for using up leftover turkey, this casserole is baked to golden perfection, making it a warm and satisfying meal for up to eight people.
Ingredients
Scale
Main Ingredients
- 3 cups cooked, diced turkey
- 3 cups cooked rice
- 1 (10.5 oz) can condensed cream of mushroom soup (or use cream of chicken or cream of celery soup)
- 1 cup chicken broth
- ½ cup mayonnaise, at room temperature
- ¼ cup sour cream, at room temperature
- 1 small onion, finely diced
- 1 cup finely diced celery
- ½ cup slivered almonds (about 2 ounces)
- Kosher salt and ground black pepper, to taste
Topping
- 1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
- 4 tablespoons butter, melted
Optional Garnish
- Chopped fresh parsley or other herbs
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and lightly spray a 9 x 13-inch baking dish with cooking spray to prevent sticking.
- Mix Casserole Ingredients: In a large mixing bowl, combine the cooked diced turkey, cooked rice, condensed cream of mushroom soup, chicken broth, mayonnaise, sour cream, finely diced onion, diced celery, and slivered almonds. Stir everything thoroughly to blend all the flavors. Season with kosher salt and freshly ground black pepper to taste.
- Transfer to Baking Dish: Pour the mixed turkey and rice casserole ingredients into the prepared baking dish, spreading them evenly.
- Prepare Cracker Topping: In a separate bowl, mix together the crushed Ritz crackers and melted butter until the crumbs are evenly coated. This topping will add a crispy and flavorful crust to your casserole.
- Add Topping and Bake: Sprinkle the buttered cracker crumbs evenly over the top of the casserole. Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
- Garnish and Serve: Remove from the oven and optionally garnish with chopped fresh parsley or your choice of herbs before serving. Allow to cool slightly, then serve warm.
Notes
- This recipe is a simple, old-fashioned turkey rice casserole that’s quick to prep, taking just about 10 minutes before baking.
- You can substitute cream of mushroom soup with cream of chicken or cream of celery to vary the flavor.
- The cracker topping adds a delightful crunch; ensure crackers are coarsely crushed for the best texture.
- Leftovers can be refrigerated and reheated for a convenient meal later.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 454 kcal
- Sugar: 3 g
- Sodium: 518 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.4 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 80 mg
