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

Description

A hearty and flavorful turkey casserole that combines a spinach-brown rice crust with a creamy turkey, mushroom, and cheese filling. Perfect for a comforting dinner or to use up leftover turkey or chicken.

Ingredients

Units Scale

Spinach-Brown Rice Crust

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

Turkey, Mushroom, and Cheese Filling

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)

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Instructions

Preheat the oven and prepare the pan
Preheat your oven to 350°F. Butter a 9-inch deep-dish pie pan thoroughly, ensuring an even coating.
Prepare the spinach
Thaw the frozen spinach completely, and press it to drain out as much liquid as possible. This step prevents your crust from becoming soggy.
Mix the crust ingredients
In a medium mixing bowl, use a fork to combine the spinach, cooked brown rice, and beaten egg. Melt 2 tablespoons of butter, allow it to cool slightly, and mix it into the spinach mixture. Season to taste with salt and pepper.
Form the crust
Press the spinach mixture evenly over the bottom and up the sides of the prepared pie pan. Bake for 15 minutes or until just set. Remove from the oven, and allow it to cool completely for at least 20 minutes.
Cook the mushrooms
Melt the remaining 2 tablespoons of butter in a large skillet or sauté pan over medium heat. Add the sliced mushrooms and sauté until they are slightly golden and their moisture has evaporated.
Make the sauce
In a small bowl, sift together the flour, curry powder, and garlic powder. Separately, whisk the milk and Dijon mustard together. Reduce the skillet heat to low and sprinkle the flour mixture over the mushrooms. Cook, stirring constantly, for 3 minutes. Gradually pour in the milk mixture while stirring, then increase the heat back to medium. Cook until the sauce begins to thicken without becoming overly thick. Turn off the heat and season with salt, pepper, and cayenne, if desired.
Assemble the casserole
Spread the chopped turkey evenly over the cooled spinach-rice crust. Sprinkle the shredded cheese and green onions on top. Pour the mushroom sauce over the filling, spreading it evenly.
Bake the casserole
Bake the assembled casserole in the preheated oven for 30-40 minutes, or until hot and bubbly. Serve warm and enjoy!

Notes

Make Ahead: The casserole can be assembled earlier in the day and refrigerated before baking. Allow it to come to room temperature before placing it in the oven. Alternatively, you can bake the casserole, let it cool, wrap it, and freeze it for up to one month.
Rice Tip: For convenience, you can use a pre-cooked packet of Seeds of Change Basmati Brown Rice or equivalent.
For extra flavor, you can add freshly grated Parmesan cheese into the crust mixture.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 4g
Sodium: 480mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 23g
Cholesterol: 85mg