Turkey and Rice Casserole
Make a delicious turkey and rice casserole tonight! It’s packed with bacon, vegetables, and a simple sauce, topped with a buttery breadcrumb topping for a family-pleasing dinner that’s effortless to assemble.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Turkey, Rice, Casseroles
- Method: Bake
Ingredients
Scale
- 1 cup long-grain rice
- 2 cups water
- 1 teaspoon kosher salt (divided use)
- 6 strips bacon
- 1 medium onion
- 2 ribs celery
- 10 to 12 ounces frozen peas and carrots, cooked and drained
- 2 tablespoons chopped pimiento
- 1 10 3/4-ounce can condensed cream of mushroom soup
- 1/2 cup sour cream
- 3 cups diced cooked turkey
- 1 cup fresh fine breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 350 F.
- Grease a 2-quart casserole.
- Combine the rice, water, and 3/4 teaspoon of kosher salt in a saucepan. Bring the rice to a boil; reduce the heat to low, cover the pan, and simmer for 15 to 18 minutes, or until the water is absorbed. Remove the pan from the heat and let stand for 10 minutes. Fluff with a fork and set aside.
- Place the bacon strips in a large skillet and cook over medium-low heat until crisp.
- While the bacon is cooking, peel and chop the onion and slice the celery thinly.
- Remove the bacon to paper towels to drain.
- Add the onion and celery to the skillet and cook for about 5 minutes, or until tender, stirring constantly.
- Add the rice to the skillet along with the crumbled bacon, the remaining 1/4 teaspoon of salt, cooked peas and carrots, pimiento, soup, sour cream, and diced or sliced turkey. Stir to blend.
- Turn the turkey and rice mixture into the prepared baking dish.
- In a bowl, toss the bread crumbs with the melted butter. Sprinkle over the casserole.
- Bake the casserole in the preheated oven for 30 to 35 minutes.