Cheesy Turkey and Rice Casserole
Cheesy Turkey and Rice Casserole
Cheesy Turkey and Rice Casserole combines cooked brown or white rice, shredded turkey, cream of mushroom soup in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Cooked brown or white rice — 3 cups
- Shredded turkey — 3 cups, fully cooked
- Cream of mushroom soup — 1 can (10.5 oz), condensed
- Celery, chopped — 2 stalks
- Onions, chopped — 1 medium, diced
- Cheddar cheese — 1 1/2 cups, shredded or thinly sliced
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the rice separately according to its package directions before assembly. This version uses about 3 cups cooked rice, not uncooked rice; the sauce is intended to coat the grains rather than cook them from dry.
Directions
Use fully cooked rice in the mixing and baking steps below.
- Preheat the oven to 375°F and grease a 9-by-13-inch dish.
- Soften the chopped celery and onion in a skillet with a little water, then drain any remaining water.
- Mix the cooked rice, fully cooked shredded turkey, condensed soup, softened vegetables and half the cheddar. Spread in the dish and add the remaining cheese.
- Bake for 25–30 minutes until hot in the center and bubbling. Cover loosely if the surface colors before the middle heats.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
- Cook watery vegetables before assembly, allowing their released moisture to evaporate. Drain cooked zucchini and squeeze thawed spinach dry to keep the casserole from becoming watery.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Cheesy Turkey and Rice Casserole
Ingredients
Main Ingredients
- 3 cups Cooked brown or white rice Use cooked rice, not uncooked.
- 3 cups Shredded turkey Fully cooked.
- 1 can (10.5 oz) Cream of mushroom soup Condensed.
- 2 stalks Celery, chopped
- 1 medium Onion, chopped Diced.
- 1.5 cups Cheddar cheese Shredded or thinly sliced.
- Salt To taste after adding sauces and cheese.
Instructions
Preparation
- Preheat the oven to 375°F and grease a 9-by-13-inch baking dish.
- Cook the rice separately according to package directions.
- Soften the chopped celery and onion in a skillet with a little water, then drain any remaining water.
- Mix the cooked rice, fully cooked shredded turkey, condensed soup, softened vegetables, and half of the cheddar cheese.
- Spread the mixture in the prepared baking dish and add the remaining cheddar cheese on top.
- Bake for 25–30 minutes until hot in the center and bubbling.
- If the surface browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
