If you’re on the hunt for a cozy meal that feels like a warm hug on a plate, this Turkey Rice Casserole Recipe is the perfect answer. It’s a delightful blend of tender turkey, creamy rice, crisp veggies, and a crispy cheesy topping that will have everyone reaching for seconds. The layers of flavor and textures make it a standout dinner for busy weeknights or comforting weekends. Plus, the recipe is flexible enough to use up leftover turkey, transforming simple ingredients into a sensational, satisfying dish.
Ingredients You’ll Need
These ingredients are both simple and essential, each playing its part to create a comforting casserole packed with flavor and texture. From creamy rice to crunchy water chestnuts and the savory goodness of turkey, you’ll find this list is a perfect balance of pantry staples and fresh elements.
- 14 Ritz crackers: Crumbled to create a golden, buttery topping that adds irresistible crunch.
- 1 slice hearty sandwich bread: Provides extra texture and helps bind the cracker topping together.
- 3 tbsp unsalted butter (melted): Adds rich flavor and moisture to the topping.
- 1 tbsp olive oil: Used to sauté vegetables, enhancing their natural sweetness.
- 1 tbsp unsalted butter: Gives a creamy base for cooking the onions and carrots.
- 1 yellow onion (diced): Brings a savory depth and aroma to the casserole.
- 2 carrots (peeled and thinly sliced): Offer subtle sweetness and a pop of color.
- 2 cloves garlic (minced): Adds a hit of pungent warmth and complexity.
- 1 cup dry long-grain white rice: The creamy foundation that absorbs all the delicious flavors.
- 1 cup water: Helps cook the rice perfectly along with broth.
- 2½ cups low-sodium chicken broth: Infuses the rice and veggies with savory depth.
- 1 cup heavy cream: Creates a luscious, velvety texture throughout the casserole.
- ¼ tsp kosher salt: Just enough to bring out the flavors without overpowering.
- ¼ tsp freshly ground black pepper: Adds a subtle kick to balance the creaminess.
- 2 cups cooked turkey (shredded or cubed): The star protein that makes this recipe hearty and satisfying.
- 8 oz sliced water chestnuts (drained): Provide a surprising crunch that contrasts beautifully with creamy rice.
- ¾ cup freshly grated Parmesan cheese: Melts into the casserole and tops it with salty richness.
- 2 tbsp lemon juice: Adds a bright, zesty lift that brightens the dish.
- 1 tsp Worcestershire sauce: Deepens the umami flavor and adds complexity.
- 1½ tsp dried tarragon leaves: Or fresh tarragon, bringing a slightly sweet, anise-like aroma that elevates the whole casserole.
- 1½ cup frozen baby peas: For little pops of sweet green freshness and color.
How to Make Turkey Rice Casserole Recipe
Step 1: Prepare Your Oven and Dish
Start by heating your oven to 375°F and adjusting the rack to the middle position to ensure even cooking. Don’t forget to spray an 8×8-inch casserole dish with nonstick cooking spray—this helps with easy serving and cleanup later on.
Step 2: Sauté the Aromatics and Veggies
In a large skillet, heat the olive oil and the tablespoon of butter over medium heat. Toss in the diced onion and thinly sliced carrots, cooking until they’re tender and the onion starts to look translucent—about 5 minutes. Then stir in the minced garlic and cook for another minute to bring out its irresistible aroma. This foundational step unlocks the sweet and savory flavors that make the casserole shine.
Step 3: Cook the Rice and Mix the Base
Add the dry long-grain rice to the skillet, stirring to coat each grain with the butter and oils, letting it toast lightly for about 2 minutes. Pour in the water, chicken broth, and heavy cream, then season with salt, black pepper, lemon juice, Worcestershire sauce, and tarragon. Bring everything to a simmer, cover, and reduce the heat to low. Let it cook gently until the rice has fully absorbed the liquid and is tender, roughly 18-20 minutes.
Step 4: Combine Turkey, Water Chestnuts, Peas, and Cheese
Once the rice mixture is creamy and cooked, remove the skillet from heat and fold in the shredded or cubed turkey, drained water chestnuts, frozen baby peas, and most of the Parmesan cheese—reserve a bit for the topping. Mixing these ingredients in while warm ensures everything melds beautifully together in this hearty casserole.
Step 5: Prepare the Crispy Topping
In a small bowl, crumble together the Ritz crackers and the sandwich bread. Pour in the melted butter and toss until every crumb is coated with buttery goodness. This topping promises a wonderfully crunchy contrast to the creamy inside.
Step 6: Assemble and Bake
Transfer your turkey and rice mixture into the prepared casserole dish, spreading it evenly. Sprinkle the buttery cracker crumb mixture over the top, finishing with the reserved Parmesan cheese for that extra touch of golden, cheesy perfection. Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the casserole is bubbling along the edges. Let it cool slightly before diving in.
How to Serve Turkey Rice Casserole Recipe
Garnishes
Sprinkle chopped fresh parsley or chives over the casserole just before serving to add a burst of color and fresh flavor. A light zest of lemon peel can also brighten the dish and complement the tarragon notes brilliantly.
Side Dishes
This Turkey Rice Casserole pairs wonderfully with a crisp green salad tossed with vinaigrette or a side of roasted seasonal vegetables to round out the meal with added texture and nutrients.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins and sprinkle some extra cracker topping just before reheating for a fresh, crunchy finish. You can also adapt the recipe by adding mushrooms or swapping peas for green beans for a variety of flavors and bites.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the leftover casserole tightly with plastic wrap or transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days and maintain its delicious flavors.
Freezing
You can freeze Turkey Rice Casserole Recipe leftovers for up to 3 months. Use a freezer-safe container or wrap the dish tightly in aluminum foil and plastic wrap. Thaw overnight in the fridge before reheating to ensure the best texture.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to prevent drying out, for about 20-25 minutes until warmed through. For individual portions, a microwave on medium power works well, just be mindful not to overheat and dry out the turkey.
FAQs
Can I use brown rice instead of white rice for this Turkey Rice Casserole Recipe?
Absolutely! Brown rice will add a nuttier flavor and chewier texture, but keep in mind it takes longer to cook. You’ll want to adjust the cooking time and liquid amounts accordingly to ensure it’s fully tender.
Is it possible to make this casserole vegetarian?
Yes, you can easily swap the turkey for a plant-based protein like cooked chickpeas or a meat substitute, and use vegetable broth instead of chicken broth to keep it vegetarian-friendly.
Can I prepare this dish in advance and bake it later?
Definitely! You can assemble the casserole up to a day ahead, cover it tightly, and refrigerate. When ready to bake, add a few extra minutes to the cooking time since it will start cold.
How do I get the topping extra crispy?
Make sure to coat the cracker crumbs well in melted butter for richer flavor and better browning. Also, baking uncovered on the middle rack encourages a golden, crispy crust.
Can I use leftover turkey from a holiday meal?
This is actually one of the best ways to use holiday turkey! Just shred or cube your leftovers and fold them into the casserole to create a new, comforting meal everyone will love.
Final Thoughts
This Turkey Rice Casserole Recipe is one of those treasured dishes that brings warmth and satisfaction to any table. It’s simple yet impressive, perfect for making the most out of leftover turkey or just creating a delicious meal from scratch. Give it a try soon, and I’m sure it will become a new favorite in your recipe collection!
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Turkey Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 to 4.5 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Turkey Rice Casserole combines tender cooked turkey with moist long-grain rice, fresh vegetables, and a creamy sauce, all topped with a crispy, buttery cracker and bread crumb topping. The casserole bakes to a perfect golden finish, delivering a flavorful, hearty dish that’s ideal for a cozy family meal or holiday leftovers makeover.
Ingredients
Topping Ingredients
- 14 Ritz crackers (about ½ cup)
- 1 slice hearty sandwich bread (about ¼ cup)
- 3 tbsp unsalted butter (melted, ⅜ stick)
Casserole Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter (â…› 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
- 1 cup heavy cream
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 cups cooked turkey (shredded or cubed)
- 8 oz sliced water chestnuts (drained, 1 can)
- ¾ cup freshly grated Parmesan cheese
- 2 tbsp lemon juice (from 1 lemon or lime)
- 1 tsp Worcestershire sauce
- 1½ tsp dried tarragon leaves (or 1 tablespoon minced fresh tarragon)
- 1½ cup frozen baby peas
Instructions
- Prepare Oven and Dish: Preheat your oven to 375°F and position the oven rack in the middle. Lightly spray an 8×8-inch casserole dish with nonstick cooking spray to prevent sticking and facilitate easy cleanup.
- Cook Vegetables and Rice: In a large skillet, heat the olive oil and 1 tbsp butter over medium heat. Add the diced yellow onion and sliced carrots, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Add the dry long-grain white rice and stir to coat it evenly with the oil and butter mixture.
- Add Liquids and Simmer: Pour in the 1 cup of water and 2½ cups low-sodium chicken broth, then bring to a boil. Reduce heat to a low simmer, cover, and cook until the rice absorbs the liquid and is tender, about 15-18 minutes. Remove from heat and gently fluff the rice with a fork.
- Combine Casserole Mixture: Stir in the heavy cream, kosher salt, black pepper, cooked turkey, water chestnuts, grated Parmesan cheese, lemon juice, Worcestershire sauce, tarragon, and frozen baby peas. Mix well to combine all ingredients evenly.
- Prepare Topping: In a bowl, crush the Ritz crackers and sandwich bread slices into coarse crumbs. Mix these crumbs with the melted butter until well combined to create a buttery, crispy topping.
- Assemble and Bake: Transfer the turkey and rice mixture into the prepared casserole dish. Evenly sprinkle the buttery cracker bread crumb topping over the casserole. Bake uncovered in the preheated oven for 35-40 minutes, or until the topping is golden brown and the casserole is heated through and bubbling.
- Serve: Remove from the oven and let the casserole rest for a few minutes before serving. This helps to set the dish and makes it easier to portion.
Notes
- You can substitute cooked chicken for turkey if desired.
- If you don’t have tarragon, dried thyme or parsley make good alternatives.
- For a lighter version, use half-and-half instead of heavy cream.
- Be sure to drain and rinse canned water chestnuts for best texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
