Cheesy Turkey Rice Casserole

Cheesy Turkey Rice Casserole

BABYPHAT55

"This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch."
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Ingredients

1 h 5 m servings 460 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 460 kcal
  • 23%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 607 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
  3. Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

The mission of using this recipe was to try and use up leftovers. The only substitution we made was to use a cup of regular milk in place of evaporated milk. It turned out surprisingly well. ...

Most helpful critical review

There were no spices. I used a can of corn because my husband does not eat peas. I topped it off with cubed hash browns and sprayed oil on them to insure browning. The reason I topped them was t...

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The mission of using this recipe was to try and use up leftovers. The only substitution we made was to use a cup of regular milk in place of evaporated milk. It turned out surprisingly well. ...

There were no spices. I used a can of corn because my husband does not eat peas. I topped it off with cubed hash browns and sprayed oil on them to insure browning. The reason I topped them was t...

Turned out great- hubby loved it! I made as it was written except I used just peas - no mixed veggies because they weren't on hand. In the future I'd sauté the onions in butter (and maybe throw...

This was great, however I added fresh broccoli and doubled the cheese. It still turned out great. I also used brown minute rice, which I cooked first then added and everything turned out fine....

Excellent! I had most of the ingredients but used cumin instead of cilantro. Also added sun dried tomatoes. I only made half the recipe but it turned out great. Almost ate the whole thing. Manag...

This is so good!!!!!

Simple, yummy, and an easy way to use leftover turkey. I didn't use the cilantro or green chiles. I used brown rice and totally forgot the melted butter (oops!) I added about 1/4 tsp salt, pinch...

I was out of onion and substituted 2 Tbls of dried minced onion, but that was my only variation. It was delicious and I will definitely make it again. My husband loved it!

I made this recipe to use up leftovers but substitute the rice for quinoa.

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