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This Turkey Rice Casserole is such a delicious way to use up Thanksgiving leftovers! Prepared with a wild rice blend, mushrooms, cream, and melty cheese. It’s easy, it’s satisfying, and it’s going to become your new favorite leftover turkey recipe!
We always have a ton of leftover Thanksgiving turkey after the holiday, and this casserole is one of my favorite ways to use it all up. It’s filling, creamy, delicious, and hearty. And, if you have house guests for the weekend, this easy recipe will make dinner a breeze.
Why You’ll Love This Turkey Rice Casserole
- Cozy, creamy, and full of flavor. With tender turkey, melty cheese, and a rich, creamy base, this casserole is everything you want in a comforting post-holiday meal.
- Easy to throw together. Whether you’re feeding overnight guests or just want something low-effort after all the holiday cooking, this one comes together fast with minimal prep.
- Perfect for using up leftovers. This recipe is super flexible and forgiving. Toss in what you have and make it your own.
- Family-friendly and crowd-pleasing. It’s warm, cheesy, and totally satisfying.
Recipe Ingredients
- Long Grain Wild Rice Blend: Cooked according to the package directions.
- Butter: Used for sautéing vegetables, adding flavor and richness.
- Yellow Onion & Garlic
- Celery Stalks
- Canned Mushrooms: Offer an earthy flavor and meaty texture.
- Cooked Turkey Meat
- Shredded Swiss Cheese: Adds creaminess and melts into the casserole, but can be substituted with other cheeses.
- Milk & Heavy Cream: Provides a creamy base for the sauce.
- Low Sodium Chicken Broth: Enhances flavor while keeping the dish moist.
- Seasonings: garlic powder, onion powder, salt, pepper, paprika, and ground nutmeg.
- Shredded Parmesan Cheese (Optional): Used for topping, adds a salty, nutty flavor.
Tips for the Best Turkey Rice Casserole
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Use cooked rice. Make sure your rice is fully cooked before adding it to the casserole. This recipe is designed for leftovers or pre-cooked rice, not dry or uncooked grains.
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Layer the cheese. Don’t just sprinkle it on top, mix some into the casserole, too. It melts throughout and gives you that irresistible gooeyness in every bite.
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Let it rest. After baking, let the casserole sit for 5–10 minutes. It’ll thicken up a bit and be easier to scoop and serve.
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Make it ahead. Assemble the whole thing a day in advance, cover, and refrigerate. When you’re ready to eat, just bake it as directed.
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Want to feed a crowd? This recipe doubles easily and is perfect for stretching leftover turkey into a next-day dinner everyone’s excited to eat.
Variation Ideas
- Swap the protein. No turkey? No problem. Shredded chicken or chopped ham work great here, too.
- Try different cheeses. Cheddar is classic, but you can change the flavor by using gouda, Monterey Jack, mozzarella, or a sharp cheese blend.
- Add more veggies. Stir in chopped bell peppers, spinach, mushrooms, peas, or broccoli. Just sauté firmer veggies first so they cook through.
- Top it off with crunch. Mix breadcrumbs or crushed buttery crackers with a little melted butter and sprinkle on top before baking for that golden, crispy finish.
- Make it spicy. Add a pinch of red pepper flakes, chopped jalapeños, or a swirl of hot sauce to give it a kick.
Storing And Reheating
Transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for 3 to 4 days, or in the freezer for up to 2 months. Thaw overnight in the refrigerator. To reheat, bake at 350˚F for 20 minutes; remove cover, stir, and bake for an additional 10 minutes, uncovered.
More Turkey Leftovers Recipes
Rice Casseroles
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Turkey Wild Rice Casserole
Turkey Wild Rice Casserole, brimming with creamy, hearty flavors, perfectly combines leftover turkey, tender veggies, mushrooms, and cheese for a cozy and delicious dish.
Ingredients
- 6 ounces or 3/4-cup long grain and wild rice blend,, cooked according to package directions
- 2 tablespoons butter
- 1 small yellow onion,, diced
- 2 celery stalks,, thinly sliced
- 8 ounces canned mushroom slices,, drained
- 3 cloves garlic,, minced
- 2 to 3 cups cooked turkey,, cubed
- 1 cup shredded Swiss cheese,, divided (you can also use mozzarella or whatever shredded cheese you have on hand)
- ½ cup 2% milk
- ¼ cup heavy cream
- ¼ cup low sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet or smoked paprika,, or to taste
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- ⅛ teaspoon ground nutmeg
- ¼ cup shredded parmesan cheese,, for topping, optional
Instructions
- Preheat oven to 350˚F.
- Prepare the rice according to the package directions.
- In the meantime, melt the butter in a large skillet over medium-high heat. Add diced onions and celery to the skillet and cook for 3 minutes, or until softened, stirring frequently.
- Stir in the mushroom slices and garlic; cook for 2 minutes. Add the cubed turkey and mix; remove from heat.
- Transfer the mushroom mixture, prepared rice, and 1/2 cup shredded cheese to a 2-quart baking dish; stir and set aside.
- In a mixing bowl, whisk together milk, heavy cream, chicken broth, garlic powder, onion powder, paprika salt, pepper, and nutmeg; whisk until thoroughly incorporated.
- Add the milk mixture to the baking dish and mix until everything is completely combined.
- Add remaining cheese on top.
- Bake for 30 to 35 minutes, or until hot and bubbly.
- Remove from oven and let stand 5 to 8 minutes.
- Serve.
Notes
- Rice Cooking: Ensure the rice is cooked before adding it to the casserole.
- Layering for Flavor: Layer some cheese within the casserole and on top.
- Resting Time: Allow the casserole to rest for a few minutes after baking for flavors to settle.
- Vegetable Add-Ins: Mix in other veggies like chopped bell peppers, spinach, or broccoli.
- Protein Swap: Chicken or ham can be great substitutes if turkey isn’t available.
- Herb Infusion: Fresh herbs like thyme, rosemary, or sage can add a fresh touch to the casserole.
- Spice It Up: Add a dash of cayenne pepper or diced jalapeños for a bit of heat.
- Storage: Store leftovers in the fridge, airtight, for 3 to 4 days or in the freezer for up to 2 months.
Nutrition
Calories: 339kcal | Carbohydrates: 29g | Protein: 21g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 561mg | Potassium: 385mg | Fiber: 3g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 2mg | Calcium: 245mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
I made this with Thanksgiving turkey leftovers. It was very good. Next time I will saute fresh mushrooms instead of canned. Otherwise, very good flavor. Thank you for the idea!
I am very glad you enjoyed it! Thank YOU! 🙂
Made this for last nights dinner, everyone agreed that it’s a keeper. Loved the touch of nutmeg, great idea. I added some panko on top with the cheese . I highly recommend your recipe , Thank You
Thank you so much! I am very glad you enjoyed it! 🙂