Published
This Turkey Rice Casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish only takes 15 minutes to put together and it’s creamy, hearty, and filling. This leftover Thanksgiving casserole is a real crowd-pleaser!
What’s in Turkey and Rice Casserole?
This casserole is filled with turkey leftovers (of course!), rice, and tons of other delicious flavors. It’s a great opportunity to use up extra ingredients that you didn’t end up needing for the holiday feast. And you can always make substitutions based on what you have.
- Ritz Crackers: Create a crispy, buttery topping for the casserole.
- Sandwich Bread: Helps form a more cohesive topping. I love this no knead bread recipe!
- Unsalted Butter: Holds the topping together and adds flavor to the casserole.
- Olive Oil: Helps the veggies cook without burning.
- Vegetables: This recipe calls for carrots and yellow onion, as well as some frozen peas. Feel free to substitute different veggies, but again, keep cooking time in mind and check to make sure everything is cooked through.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Rice: I used long-grain white rice, but you can use a different type of rice if you want. Keep in mind that it could slightly affect the cooking time, so just cook until the rice absorbs the liquid and becomes tender.
- Water: Helps to hydrate and cook the rice.
- Broth: Use unsalted chicken broth or turkey stock. You could use veggie stock instead if that’s what you have.
- Heavy Cream: Makes this casserole creamy.
- Salt + Pepper: Enhance the overall flavor of the casserole.
- Turkey: You can use whatever leftover turkey you have here. Turkey breast works great in this recipe, but you can also remove meat from any bone-in pieces and add it in.
- Water Chestnuts: Add a bit of crunch for textural contrast.
- Parmesan Cheese: Adds a salty, umami element.
- Lemon Juice: Adds a touch of balancing acidity.
- Worcestershire Sauce: Enhances the salty, umami flavors in this casserole.
- Tarragon: Adds a fresh and herbaceous note.
Pro Tip: Be sure to grease your casserole dish for easy removal.
Variations on Turkey Casserole with Rice
This casserole is so easy to adapt to use up whatever leftovers you have. Celery, broccoli, or corn would taste great in this dish, but you could also use up leftover green bean casserole or roasted Brussels sprouts. For rice, long-grain brown or wild would work well. It’s also easy to use roasted chicken in this recipe if that’s what you had for dinner!
According to the USDA, cooked turkey is good for 3-4 days in the fridge, and up to 4 months in the freezer. So it’s a great idea to use up those leftovers with a recipe like this, either to eat or freeze for later.
Yes, you will need to cook the rice before mixing it into the casserole to bake. You’ll cook it in a skillet with veggies as part of this recipe.
I recommend using long-grain white rice here. However, you can use a different kind if you like. Try wild rice or brown rice, just be sure it’s cooked until tender.
Make sure not to overcook the rice beforehand, and do not add too much moisture to the casserole. You also want to be sure to cook this casserole uncovered so excess moisture can evaporate out.
Yes, you can make this a day ahead. Just keep it covered in the fridge and reheat in the oven before serving.
No, you don’t need to cover it while it’s in the oven. However, if you find the topping is browning too quickly, you can lightly drape a sheet of foil on top for part of the cook time.
How to Store and Reheat
Store leftover turkey rice casserole covered with aluminum foil in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 20 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze turkey rice casserole tightly covered with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This turkey casserole is a meal in itself, but if you have some other Thanksgiving leftovers, they make a great addition to the plate. Grab a dinner roll, add a scoop of mashed potatoes, and drizzle the casserole with some of that extra gravy.
5-Star Review
“The best turkey casserole I’ve ever made! Every year I try a new one. Next year I’ll return to this one!” – Bonnie Kidd
Turkey Rice Casserole
Equipment
- Food Processor
- 8×8-inch Baking Pan
Ingredients
For the Topping
- 14 Ritz crackers (about ½ cup)
- 1 slice hearty sandwich bread (about ¼ cup)
- 3 tablespoons unsalted butter melted (⅜ stick)
For the Turkey Rice Casserole
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick)
- 1 yellow onion diced
- 2 carrots peeled and thinly sliced
- 2 cloves garlic minced
- 1 cup dry long-grain white rice
- 1 cup water
- 2½ cups low-sodium chicken broth or turkey broth
- 1 cup heavy cream
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups cooked turkey shredded or cubed
- 8 ounces sliced water chestnuts drained (1 can)
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon Worcestershire Sauce
- 1½ teaspoon dried tarragon leaves or 1 tablespoon minced fresh tarragon
- 1½ cup frozen baby peas
Instructions
- Heat oven to 375°F and adjust oven rack to middle position. Spray an 8×8-inch casserole dish with nonstick cooking spray.
For the Topping
- Place the crackers and bread in a food processor fitted with the metal blade. Pulse until fine crumbs. Place the crumbs in a small bowl and add the melted butter. Mix well and set aside.14 Ritz crackers, 1 slice hearty sandwich bread, 3 tablespoons unsalted butter
For the Turkey Rice Casserole
- Heat a large nonstick skillet, over medium heat and add the oil and butter. Add the onion and carrots and cook about 6 minutes or until the carrots have softened and are lightly browned.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 2 carrots
- Add garlic and cook another 30 seconds, until bloomed and fragrant.2 cloves garlic
- Add rice and cook, stir until coated.1 cup dry long-grain white rice
- Add water, chicken stock, cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper. Bring the rice mixture to a simmer and turn heat to low.3 tablespoons unsalted butter, 1 cup water, 2½ cups low-sodium chicken broth, 1 cup heavy cream, ¼ teaspoon freshly ground black pepper, ¼ teaspoon kosher salt
- Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.
- Add the turkey, water chestnuts, Parmesan cheese, lemon juice, Worcestershire Sauce, tarragon and peas. Cook uncovered, stirring often, for 2 minutes.2 cups cooked turkey, 8 ounces sliced water chestnuts, ¾ cup freshly grated Parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon Worcestershire Sauce, 1½ teaspoon dried tarragon leaves, 1½ cup frozen baby peas
- Pour the turkey/rice mixture into the prepared casserole dish, sprinkle with the cracker topping and bake at 375°F until bubbly and the top is golden brown, about 20-25 minutes.
- Transfer to a cooling rack and cool 5-10 minutes before serving.
- Enjoy!
Becky’s Tips
- Be sure the turkey is fully cooked for this recipe.
- Use an unsalted or low sodium stock.
- Bake in a pre-heated oven for the best results.
- Let it sit for a few minutes before serving.
- Store any leftovers covered in the fridge and gently reheat the next day.
- Be sure to grease your casserole dish for easy removal
- Cook the rice until all/most of the liquid has been absorbed. The rice should be just tender before adding it into the casserole to bake.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
This was delicious! I only had a few changes. 1) Since we have an induction cooktop, I had to use my Instant Pot for the rice. Just cook as the recipe says, then do what you do normally for white rice after you put the liquids in! And if you want it a little thicker, then only do the cream and chicken stock, but it works well with the extra water too. 2) If you wanna add a bit extra crunch and flavor, use some bacon in the topping, it’s great! 3) I used a cheddar jack mix because I feel parm is a little too light on flavor sometimes, and it worked wonders! This recipe is very delightful!
This is a delicious recipe! Both my husband and son loved it. The only thing I changed was the topping mixture of bread and crackers. Instead, I melted butter and mixed in plain panko, then sprinkled it on top. It tasted great!
I thought this was wonderful. I used 1 1/2 tbsp of lime juice instead of lemon.
Do you freeze this before you bake it or after?
You can freeze it on either end!
This recipe was fantastic. I wasn’t able to get home for the holidays this year and this gave me a taste of the best part, leftovers. Thank you! But your website is awful. It has too many popups. It was difficult to even make this comment with all of the garbage in the way. I’m sure many people use a cell phone while following a recipe.
Hi, Christopher. Thanks for your kind words regarding the recipe! We’re sorry you had difficulty navigating the site. There is a “jump to recipe” button at the top of the page that will take you directly to the printable recipe card!
too many adds and [pop ups to read the recipe
Hi, if you click on the “⬇ Recipe” button at the top right of the page, it will take you directly to the ad-free printable recipe card!
This recipe was so delicious!!
Thanks so much for stopping by, Kathy!
It’s OK. Lacking lots of flavor. I subbed with broccoli for the peas but wouldn’t make it again.
I am sorry to hear that, Nadia!
Maybe look for recipes you do like. This is a keeper!! Delicious!
I’m a northern boy. When I think leftover turkey my mind thinks pasta. My wife, a GRITS girl, challenged me to to rethink this with rice. A quick search for “leftover turkey recipe with rice” brought up innumerable recipes. The recipe from The Cookie Rookie was #1 in the list. I purused half a dozen recipes for ingredients and directions and decided this recipe had the most promise.
The the final result was amazing.
The depth of flavors were complex and added to the taste.
I did make a few additions, substitutions, and a deletion:
There were 3 1/2 cups of cubed turkey. Therefore, increased the recipe by about 50%;
Increased the rice to 1 1/2 cups;
Used 4 cups homemade chicken stock (Recipe 1132);
Did not use the water chestnuts (personal preference);
Added leftover dressing, green beans, and gravy;
Replaced parmesan with Parmigianino Reggiano (It’s all I use);
Replaced heavy cream with 1/2 & 1/2.
Filled 2 15 x 9 French White casserole dishes. Sent 1 next door to my official taste tester. At their request forwarded the link.
Thanks for having a creative mind it takes to develop a recipe and for sharing.
Thank you for sharing with us!
I “cheated” and modified my way through most of this recipe. I didn’t have leftover turkey so I substituted chicken instead. I used frozen mixed vegetables and Minute rice instead of long rice. The final modification is that I have a dairy allergy and my boyfriend has Celiacs. With that, I used vegan butter, Oat milk instead of heavy cream, vegan cheese instead of parmesan, and gluten free bread crumbs. It was still kindof soupy when mixing everything together so I added a tablespoon of GF flour and reduced it down with heat. Still turned out fantastic!
Looks amazing!!!