Rice Turkey Casserole Recipe

5 1 1
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Rice Turkey Casserole Recipe

Read Reviews
5 1 1
Publisher Photo
This creamy casserole is always one of the first to go in a buffet line. When I want to indicate serving size, I use sliced cheese squares on the top rather than shredded cheese.—Ferne Carter Chapman, Tacoma, Washington
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 50 min. Bake: 25 min.

Ingredients

  • 4 cups chicken broth
  • 1/4 cup uncooked wild rice
  • 1-3/4 cups uncooked long grain rice
  • 2 cups sliced fresh mushrooms
  • 1/2 cup fresh broccoli florets
  • 1 small onion, chopped
  • 1/4 cup grated carrot
  • 1/4 cup sliced celery
  • 2 tablespoons olive oil
  • 5 cups cubed cooked turkey
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • 1/4 cup white wine or chicken broth
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 cups (8 ounces) shredded cheddar cheese, divided

Directions

In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
In a large saucepan, combine the flour, milk and wine until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12 servings.
Originally published as Turkey Rice Casserole in Casserole Cookbook 2001, p162

Nutritional Facts

1 cup: 432 calories, 18g fat (10g saturated fat), 89mg cholesterol, 744mg sodium, 33g carbohydrate (5g sugars, 1g fiber), 32g protein.

  • 4 cups chicken broth
  • 1/4 cup uncooked wild rice
  • 1-3/4 cups uncooked long grain rice
  • 2 cups sliced fresh mushrooms
  • 1/2 cup fresh broccoli florets
  • 1 small onion, chopped
  • 1/4 cup grated carrot
  • 1/4 cup sliced celery
  • 2 tablespoons olive oil
  • 5 cups cubed cooked turkey
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • 1/4 cup white wine or chicken broth
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  1. In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
  2. In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
  3. In a large saucepan, combine the flour, milk and wine until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
  4. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12 servings.
Originally published as Turkey Rice Casserole in Casserole Cookbook 2001, p162

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chefy11 User ID: 5722785 62007
Reviewed Dec. 25, 2010

"Very good, could have used a little spice like

tabasco. I used white rice because I didn't have wild rice. Tasty way to use leftovers."

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