Turkey Rice Casserole Recipe
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Turkey Rice Casserole

By: Ferne Carter Chapman  
"This creamy casserole is always one of the first to go in a buffet line. When I want to indicate serving size, I use sliced cheese squares on the top rather than shredded cheese.--Ferne Carter Chapman, Tacoma, Washington"

Rating: This weblink has been rated 9 times with an average star rating of 4.3 Read Reviews (9)

Rate/Review | 335 people have saved this

Prep Time:
50 Min
Cook Time:
25 Min
Ready In:
1 Hr 15 Min

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Original Recipe Yield 12 servings
 

Ingredients

  • 4 cups chicken broth
  • 1/4 cup uncooked wild rice
  • 1 3/4 cups uncooked long grain rice
  • 2 cups sliced fresh mushrooms
  • 1/2 cup fresh broccoli florets
  • 1 small onion, chopped
  • 1/4 cup grated carrot
  • 1/4 cup sliced celery
  • 2 tablespoons olive or vegetable oil
  • 5 cups cubed cooked turkey
  • 1 (2 ounce) jar diced pimientos, drained
  • 1 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 5 tablespoons all-purpose flour
  • 3 cups milk
  • 1/4 cup white wine or chicken broth
  • 2 cups shredded Swiss cheese
  • 2 cups shredded Cheddar cheese, divided

Directions

  1. In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
  2. In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
  3. In a large saucepan, combine the flour, milk and wine or broth until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
  4. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2008 by MIRONIDY 
I'm giving this a 4 star b/c I substitued so many ingredients. The recipe turned out well,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2006 by JW 
One piece of advice - I would use a large pot to mix everything in before you transfer to a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 12, 2008 by stylistmama 
This was very good. I used chicken instead of turkey, and I think it'd even be good with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2007 by OTTOS2 
I used leftover thanksgiving turkey for this recipe and I absolutely love it! I skipped the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 24, 2008 by Wende Fazio 
I tried this recipe for an Easter side dish because I was afraid my turkey may have been in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2008 by sonjamarie 
While looking for recipes to use up Thanksgiving turkey I came across this one. Very good but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2009 by Shari 
Good base! Left out the pimento, change rice to one cup of each, used peas instead of broccoli... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2009 by WeirdAuntMartha 
This is a pretty good recipe, even though I made a few changes based on what I had in the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2008 by dmlitblb 
I made this when my brother had a horde of friends up to play the new Halo, and being teenage... MORE

 
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