There’s always some turkey left after serving. So, what’s the best way of using it? Well, you can make super delicious leftover turkey casserole with rice. It’s a comfort food recipe that is loaded with flavors. But, what makes my dish unique is that you can prepare it quickly without spending all of your afternoons after it.
Servings 4people
Prep Time 15mins
Cook Time 50mins
Total Time 1hr5mins
Equipment
Casserole pan
Large bowl
Ingredients
3tbspolive oil
¼cupdiced onion
½cupdiced leek
1cupdiced carrots
¾cupfrozen peas
1cupuncooked rice
salt and pepper to taste
1tspdried oregano
½tspgarlic powder
2cupsshredded turkey
2tbspall-purpose flour
2cupschicken broth
2cupswhole milk
1½cupgrated cheese
Instructions
In a large frying pan over medium heat, warm the olive oil and stir in the diced onion, diced leek, carrots, frozen peas, and uncooked rice that has been washed very well undercooled water.
Season with salt and pepper to taste, dried oregano, and garlic powder.
Stir in the shredded turkey and mix until combined.
Sprinkle over the flour and mix until well combined.
Pour the chicken broth and whole milk and mix until the whole mixture is thickened.
Transfer the mixture to a casserole pan that has been greased with butter and sprinkle with grated cheese on top.
Bake in an already heated oven at 350°F or 180°C for about 40 minutes or until the top is nicely golden brown in color.
Notes
Note: Always bake the turkey casserole with rice in a preheated oven to get the best result. Also, after baking, let the dish sit on the counter for a while. Then you can serve it.