Can I use white rice instead of brown rice for the crust?

Yes, you can certainly use white rice if that's what you have on hand. The texture will be slightly softer and less nutty, but the crust will still hold together nicely. Just make sure it's fully cooked before mixing with the other crust ingredients.

How can I tell if my spinach is drained well enough?

After thawing, squeeze handfuls of spinach over the sink. When no more water drips out, wrap it in a clean kitchen towel and give it one final, firm squeeze. The spinach should feel fairly dry to the touch and not soggy. This extra effort prevents a watery crust.

Can I make this with raw chicken or turkey instead of cooked?

This recipe is designed specifically for pre-cooked meat. Using raw poultry would release too much moisture during cooking and wouldn't have enough time to cook through properly. Stick with leftover roasted turkey or rotisserie chicken for best results.

Why does my sauce look curdled after baking?

This usually happens when the casserole is baked at too high a temperature or for too long. Make sure your oven temperature is accurate with an oven thermometer, and check the casserole at the minimum baking time. Also, using milk with some fat content (2% rather than skim) can help prevent curdling.

Turkey Casserole with Rice Recipe

Name: Turkey Casserole with Rice Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 package (9 or 10-ounce) frozen chopped spinach; 4 tablespoons butter, divided; 2 cups cooked brown rice (see Notes); 1 large egg, beaten; Kosher salt, to taste; Fresh ground pepper, to taste; 2 tablespoons all-purpose flour; 1/2 teaspoon curry powder; 1/2 teaspoon garlic powder; 1 cup skim or 2 percent milk; 1 teaspoon Dijon mustard; 8 ounces baby Bella mushrooms, stems discarded and caps sliced; Dash cayenne pepper (optional); 1 1/2 cups chopped cooked turkey or chicken; 1 cup shredded Cheddar, Monterey Jack, and/or Colby Jack cheese; 1/4 cup chopped green onion (white, light, and some dark green portion)

This Turkey Casserole with Rice transforms leftover turkey into something truly spectacular! With a unique spinach-brown rice crust and a creamy mushroom filling, this dish delivers comfort food at its finest. The savory flavors blend beautifully while the contrasting textures make every bite interesting. Perfect for using up holiday leftovers or for a cozy weeknight dinner when you’re craving something special but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

Two-in-One Dish: The clever spinach-rice crust eliminates the need for a separate side dish – you’re getting your grains and greens built right in!
Make-Ahead Marvel: Prepare it earlier in the day or freeze it for later – this casserole fits perfectly into busy schedules without sacrificing flavor.
Leftovers Revival: Transforms leftover turkey from potentially boring to absolutely crave-worthy with minimal effort.
Balanced Meal: Protein, vegetables, and whole grains all in one delicious package – no need to worry about multiple side dishes.

Ingredients You’ll Need

For the Spinach-Brown Rice Crust:

Frozen chopped spinach: Provides nutrition and structure to the crust while adding beautiful color contrast. Make sure to squeeze out all excess moisture!
Butter: Adds richness and helps bind the crust ingredients together while providing flavor.
Cooked brown rice: Offers a nutty flavor and hearty texture while providing whole-grain goodness. Pre-cooked packets make this extra convenient.
Egg: Acts as the binding agent that holds your crust together during baking.
Salt and pepper: Essential for bringing out the flavors in the rice and spinach.

For the Turkey, Mushroom and Cheese Filling:

All-purpose flour: Creates the base for the creamy sauce that brings everything together.
Curry powder: Adds warmth and depth without overwhelming spiciness – don’t skip this subtle flavor enhancer!
Garlic powder: Provides savory notes that complement the mushrooms beautifully.
Milk: Forms the creamy base of the sauce while keeping it lighter than using cream.
Dijon mustard: Brightens the sauce with a slight tang that cuts through the richness.
Baby bella mushrooms: Contribute meaty texture and umami flavor that pairs perfectly with turkey.
Cayenne pepper: Optional but wonderful for adding a hint of heat to balance the creamy elements.
Cooked turkey: The star protein that makes this a substantial meal. Chicken works just as well!
Cheese: Creates that irresistible melty, golden top. Using a blend provides more complex flavor.
Green onions: Add fresh, mild onion flavor and a pop of color to brighten the dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Different Grains: Try wild rice or quinoa in place of brown rice for different textures and flavors.
Vegetarian Version: Skip the turkey and double up on mushrooms, or add roasted butternut squash cubes for a meatless version.
Dairy-Free Option: Use plant-based butter, milk, and cheese alternatives for those with dairy sensitivities.
Herb Boost: Add fresh herbs like thyme or rosemary to the mushroom sauce for an aromatic twist.
Veggie Additions: Mix diced red peppers or peas into the filling for more color and nutrition.

How to Make Turkey Casserole with Rice

Step 1: Prepare the Spinach-Rice Crust

Preheat your oven to 350°F and butter a 9-inch deep dish pie pan. Thoroughly drain the thawed spinach, pressing out every bit of liquid. Melt 2 tablespoons of butter and let it cool slightly. In a medium bowl, use a fork to combine the spinach, cooked brown rice, and beaten egg. Add the cooled melted butter and season with salt and pepper. Press this mixture evenly across the bottom and up the sides of your prepared pie pan.

Step 2: Pre-Bake the Crust

Bake the spinach-rice crust for 15 minutes until it’s just set. Remove it from the oven and allow it to cool for at least 20 minutes before filling. This cooling time is crucial for maintaining the crust’s structure.

Step 3: Prepare the Filling Mixtures

While the crust cools, sift together the flour, curry powder, and garlic powder in a small bowl. In a separate bowl, whisk together the milk and Dijon mustard until well combined.

Step 4: Cook the Mushrooms and Make the Sauce

Melt the remaining butter in a large skillet over medium heat. Add the sliced mushrooms and sauté until they’ve released and cooked off their moisture and are beginning to turn golden brown. Reduce the heat to low and sprinkle the flour mixture over the mushrooms, stirring constantly for about 3 minutes to cook out the raw flour taste. Slowly pour in the milk mixture while continuing to stir. Increase the heat to medium and cook until the sauce just begins to thicken. Season with salt, pepper, and optional cayenne.

Step 5: Assemble the Casserole

Spread the chopped turkey evenly over the cooled crust. Sprinkle the grated cheese and chopped green onions over the turkey. Pour the mushroom sauce evenly over everything.

Step 6: Bake Until Bubbly

Bake the assembled casserole for 30-40 minutes until it’s hot throughout and bubbly around the edges. The top should be lightly golden and the filling should be set.

Pro Tips for Making the Recipe

Rice Shortcut: Use precooked brown rice packets to save significant prep time without sacrificing quality.
Mushroom Selection: If baby bella mushrooms aren’t available, white button mushrooms work fine, but creminis offer more flavor.
Sauce Thickness: Don’t over-thicken the sauce before baking as it will continue to thicken in the oven.
Crust Integrity: Taking time to properly drain the spinach prevents a soggy crust – squeeze it in a clean kitchen towel for best results.
Cheese Blend: Using a mixture of cheeses creates more complex flavor than a single variety – sharp cheddar with creamy Monterey Jack is particularly good.

How to Serve

This casserole truly shines as a complete meal on its own, but if you’re looking to round out your dinner table:

Simple Sides:

Pair with a crisp green salad dressed with a light vinaigrette to balance the richness of the casserole.

Soup Starter:

Begin with a light soup like butternut squash or tomato bisque for a restaurant-worthy meal progression.

Wine Pairing:

A glass of unoaked Chardonnay or light Pinot Noir complements the savory flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as they meld together!

Freezing

This casserole freezes beautifully! After baking, cool completely, then wrap tightly in plastic wrap followed by aluminum foil. Freeze for up to one month. Alternatively, prepare but don’t bake the casserole, freeze, and bake from frozen when ready (adding about 15-20 minutes to the baking time).

Reheating

For best results, thaw frozen casserole overnight in the refrigerator. Reheat individual portions in the microwave for 2-3 minutes or until heated through. For whole casseroles, cover with foil and reheat in a 325°F oven for about 20 minutes or until the center is hot.

FAQs

Can I use white rice instead of brown rice for the crust?

Yes, you can certainly use white rice if that’s what you have on hand. The texture will be slightly softer and less nutty, but the crust will still hold together nicely. Just make sure it’s fully cooked before mixing with the other crust ingredients.
How can I tell if my spinach is drained well enough?

After thawing, squeeze handfuls of spinach over the sink. When no more water drips out, wrap it in a clean kitchen towel and give it one final, firm squeeze. The spinach should feel fairly dry to the touch and not soggy. This extra effort prevents a watery crust.
Can I make this with raw chicken or turkey instead of cooked?

This recipe is designed specifically for pre-cooked meat. Using raw poultry would release too much moisture during cooking and wouldn’t have enough time to cook through properly. Stick with leftover roasted turkey or rotisserie chicken for best results.
Why does my sauce look curdled after baking?

This usually happens when the casserole is baked at too high a temperature or for too long. Make sure your oven temperature is accurate with an oven thermometer, and check the casserole at the minimum baking time. Also, using milk with some fat content (2% rather than skim) can help prevent curdling.

Final Thoughts

This Turkey Casserole with Rice transforms simple ingredients into a memorable meal that feels special enough for guests yet practical enough for weeknights. The unique spinach-rice crust provides a nutritious twist that sets this casserole apart from standard recipes. Whether you’re repurposing holiday leftovers or simply craving comfort food with style, this dish delivers satisfaction in every bite. Give it a try – I think you’ll find it quickly becomes a requested favorite in your home too!