Turkey and Rice Casserole
This turkey and rice casserole is an excellent way to use that leftover holiday turkey. The casserole is made with some bacon, an easy sauce, and vegetables.
This comforting turkey and rice casserole is an ideal way to repurpose leftover turkey. With crisp bacon, a creamy sauce, tender vegetables, and a buttery breadcrumb topping, it’s hearty, family-friendly, and easy to prepare.
The ingredients are flexible—use frozen peas and carrots, or swap in broccoli, spinach, or whatever you have on hand. The casserole can be made with condensed soup for convenience, or with a homemade white sauce or basic cheese sauce if you prefer. Either way, it’s cozy, filling, and guaranteed to disappear fast.
What You’ll Like About This Dish
Great for leftovers. A practical way to use extra turkey after the holidays—or deli rotisserie any time.
Classic comfort food. Creamy rice, tender veggies, savory bacon, and a golden topping—what’s not to love?
Customizable and easy. Change up the vegetables, swap the sauce, or use pre-cooked rice to speed things up.
Ingredient Notes
- Rice: Long-grain white rice works best. Cook it ahead so it’s ready to mix in.
- Bacon: Adds smoky depth—use 6 strips or more to taste.
- Onion and celery: Sautéed aromatics for classic casserole flavor.
- Frozen peas and carrots: Quick and colorful; cook and drain first.
- Pimiento: Optional but adds a pop of color and mild tang.
- Condensed cream of mushroom soup: The shortcut base for the sauce—use homemade if preferred.
- Sour cream: Adds richness and smooth texture.
- Turkey: Diced cooked turkey—leftovers or rotisserie both work.
- Breadcrumbs and butter: For a crisp, golden topping that contrasts the creamy filling.
Steps to Make Turkey and Rice Casserole
- Preheat the oven and grease a 2-quart baking dish.
- Cook the rice with salt until tender, then fluff and set aside.
- Fry the bacon until crisp and remove to paper towels.
- Sauté the onion and celery in the bacon drippings until tender.
- Combine the rice, crumbled bacon, vegetables, soup, sour cream, and turkey.
- Transfer the mixture to the casserole dish.
- Toss breadcrumbs with melted butter and sprinkle over the top.
- Bake until heated through and golden on top.
Tips for a Perfect Casserole
- Use pre-cooked rice or microwave pouches to save time.
- Chop or shred the turkey into small, even pieces for better texture.
- Don’t skip the rest time after cooking the rice—it makes it fluffier.
- Substitute cream of chicken or celery soup if preferred.
- Cover with foil if browning too quickly, then uncover to crisp the topping.
Recipe Variations
- Swap the veggies. Use chopped cooked broccoli, frozen spinach, or a mix of what you have.
- Make it cheesy. Add 1 cup of shredded cheddar or Swiss to the filling.
- Change the topping. Use crushed Ritz crackers or French-fried onions instead of breadcrumbs.
- Use chicken instead. Rotisserie or cooked chicken makes an easy substitute.
- Add herbs. Mix in 1 teaspoon of dried thyme, parsley, or poultry seasoning.
Serving Suggestions
- Green salad: A fresh side helps balance the rich casserole.
- Cranberry sauce: Add a spoonful on the side to echo the holiday theme.
- Roasted vegetables: Brussels sprouts, carrots, or green beans pair well.
- Biscuits: Flaky biscuits or dinner rolls round out the meal.
- Fruit salad: A light, sweet contrast to the savory flavors.
How to Store
Refrigerate: Store leftover casserole in an airtight container for up to 4 days.
Freeze: Freeze in portions or whole (unbaked or baked and cooled). Wrap well and label for up to 3 months.
Reheat: Thaw overnight if frozen, then bake covered at 350°F until hot. Uncover to crisp the topping during the last few minutes.
Turkey and Rice Casserole
Ingredients
- 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 pimiento, chopped
- 1 10.5-ounce can cream of mushroom soup
- 1/2 cup sour cream
- 3 cups turkey, cooked, diced
- 1 cup breadcrumbs, fresh fine
- 2 tablespoons butter, melted
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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
