This Turkey Rice Casserole is the perfect way to use up your leftover turkey after Thanksgiving or Christmas. This dish only takes 15 minutes to put together and it’s creamy, hearty, and filling. This leftover Thanksgiving casserole is a real crowd-pleaser!
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What’s in Turkey and Rice Casserole?
This casserole is filled with turkey leftovers (of course!), rice, and tons of other delicious flavors. It’s a great opportunity to use up extra ingredients that you didn’t end up needing for the holiday feast. And you can always make substitutions based on what you have.
- Ritz Crackers: Create a crispy, buttery topping for the casserole.
- Sandwich Bread: Helps form a more cohesive topping. I love this no knead bread recipe!
- Unsalted Butter: Holds the topping together and adds flavor to the casserole.
- Olive Oil: Helps the veggies cook without burning.
- Vegetables: This recipe calls for carrots and yellow onion, as well as some frozen peas. Feel free to substitute different veggies, but again, keep cooking time in mind and check to make sure everything is cooked through.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Rice: I used long-grain white rice, but you can use a different type of rice if you want. Keep in mind that it could slightly affect the cooking time, so just cook until the rice absorbs the liquid and becomes tender.
- Water: Helps to hydrate and cook the rice.
- Broth: Use unsalted chicken broth or turkey stock. You could use veggie stock instead if that’s what you have.
- Heavy Cream: Makes this casserole creamy.
- Salt + Pepper: Enhance the overall flavor of the casserole.
- Turkey: You can use whatever leftover turkey you have here. Turkey breast works great in this recipe, but you can also remove meat from any bone-in pieces and add it in.
- Water Chestnuts: Add a bit of crunch for textural contrast.
- Parmesan Cheese: Adds a salty, umami element.
- Lemon Juice: Adds a touch of balancing acidity.
- Worcestershire Sauce: Enhances the salty, umami flavors in this casserole.
- Tarragon: Adds a fresh and herbaceous note.
Pro Tip: Be sure to grease your casserole dish for easy removal.
Variations on Turkey Casserole with Rice
This casserole is so easy to adapt to use up whatever leftovers you have. Celery, broccoli, or corn would taste great in this dish, but you could also use up leftover green bean casserole or roasted Brussels sprouts. For rice, long-grain brown or wild would work well. It’s also easy to use roasted chicken in this recipe if that’s what you had for dinner!
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According to the USDA, cooked turkey is good for 3-4 days in the fridge, and up to 4 months in the freezer. So it’s a great idea to use up those leftovers with a recipe like this, either to eat or freeze for later.
Yes, you will need to cook the rice before mixing it into the casserole to bake. You’ll cook it in a skillet with veggies as part of this recipe.
I recommend using long-grain white rice here. However, you can use a different kind if you like. Try wild rice or brown rice, just be sure it’s cooked until tender.
Make sure not to overcook the rice beforehand, and do not add too much moisture to the casserole. You also want to be sure to cook this casserole uncovered so excess moisture can evaporate out.
Yes, you can make this a day ahead. Just keep it covered in the fridge and reheat in the oven before serving.
No, you don’t need to cover it while it’s in the oven. However, if you find the topping is browning too quickly, you can lightly drape a sheet of foil on top for part of the cook time.
How to Store and Reheat
Store leftover turkey rice casserole covered with aluminum foil in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 20 minutes or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze turkey rice casserole tightly covered with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This turkey casserole is a meal in itself, but if you have some other Thanksgiving leftovers, they make a great addition to the plate. Grab a dinner roll, add a scoop of mashed potatoes, and drizzle the casserole with some of that extra gravy.
5-Star Review
“The best turkey casserole I’ve ever made! Every year I try a new one. Next year I’ll return to this one!” – Bonnie Kidd
Turkey Rice Casserole
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Ingredients
For the Topping
- 14 Ritz crackers (about ½ cup)
- 1 slice hearty sandwich bread (about ¼ cup)
- 3 tablespoons unsalted butter melted (⅜ stick)
For the Turkey Rice Casserole
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter (⅛ stick)
- 1 yellow onion diced
- 2 carrots peeled and thinly sliced
- 2 cloves garlic minced
- 1 cup dry long-grain white rice
- 1 cup water
- 2½ cups low-sodium chicken broth or turkey broth
- 1 cup heavy cream
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups cooked turkey shredded or cubed
- 8 ounces sliced water chestnuts drained (1 can)
- ¾ cup freshly grated Parmesan cheese
- 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon Worcestershire Sauce
- 1½ teaspoon dried tarragon leaves or 1 tablespoon minced fresh tarragon
- 1½ cup frozen baby peas
Recommended Equipment
- 8×8-inch Baking Pan
Instructions
- Heat oven to 375°F and adjust oven rack to middle position. Spray an 8×8-inch casserole dish with nonstick cooking spray.
For the Topping
- Place the crackers and bread in a food processor fitted with the metal blade. Pulse until fine crumbs. Place the crumbs in a small bowl and add the melted butter. Mix well and set aside.14 Ritz crackers, 1 slice hearty sandwich bread, 3 tablespoons unsalted butter
For the Turkey Rice Casserole
- Heat a large nonstick skillet, over medium heat and add the oil and butter. Add the onion and carrots and cook about 6 minutes or until the carrots have softened and are lightly browned.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 yellow onion, 2 carrots
- Add garlic and cook another 30 seconds, until bloomed and fragrant.2 cloves garlic
- Add rice and cook, stir until coated.1 cup dry long-grain white rice
- Add water, chicken stock, cream, ¼ teaspoon salt, ¼ teaspoon ground black pepper. Bring the rice mixture to a simmer and turn heat to low.3 tablespoons unsalted butter, 1 cup water, 2½ cups low-sodium chicken broth, 1 cup heavy cream, ¼ teaspoon freshly ground black pepper, ¼ teaspoon kosher salt
- Cover and cook, stirring often, for 20-25 minutes or until most of the liquid is absorbed. The rice should be just tender.
- Add the turkey, water chestnuts, Parmesan cheese, lemon juice, Worcestershire Sauce, tarragon and peas. Cook uncovered, stirring often, for 2 minutes.2 cups cooked turkey, 8 ounces sliced water chestnuts, ¾ cup freshly grated Parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon Worcestershire Sauce, 1½ teaspoon dried tarragon leaves, 1½ cup frozen baby peas
- Pour the turkey/rice mixture into the prepared casserole dish, sprinkle with the cracker topping and bake at 375°F until bubbly and the top is golden brown, about 20-25 minutes.
- Transfer to a cooling rack and cool 5-10 minutes before serving.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure the turkey is fully cooked for this recipe.
- Use an unsalted or low sodium stock.
- Bake in a pre-heated oven for the best results.
- Let it sit for a few minutes before serving.
- Store any leftovers covered in the fridge and gently reheat the next day.
- Be sure to grease your casserole dish for easy removal
- Cook the rice until all/most of the liquid has been absorbed. The rice should be just tender before adding it into the casserole to bake.
Nutrition Information
This was a great use of leftovers but we found it very bland despite using leftover sage gravy in lieu of cream. We spiced it up with Sriacha upon serving. I’m not sure what I would have added to the ingredients list to kick it up a notch?
Definitely modify to your taste!
There’s really no seasoning in this recipe except for the tarragon (yuck! not a fan) so personally I plan to use Bell’s seasoning, poultry seasoning, and/or sage. Thyme might be a good herb to add, depending on your taste. I just stumbled upon this recipe and haven’t made it yet, but with any recipe, you should always taste as you go along and add the herbs you prefer, especially if none are really listed in the recipe. This looks delicious and I can’t wait to try it!
What a yummy recipe! I also added chopped mushrooms and wild rice. Great way to use up the left over turkey. Thanks!
That looks absolutely delicious, Josie!
This recipe is VERY TASTY! Between myself, husband and stepdaughter this is what was left. I made minor changes to what I had for the crumble top and will make this again!
It looks amazing, Liz!!
Typically I follow a recipe to the letter; however, I can’t stand water chestnuts and I had no peas. Insert a can of garbanzo beans, cooked with the rice, and 2 cups of soy beans (mukamame). I added a few extra tablespoons of cream as I cooked too much liquid out. This casserole was amazing! My kids loved it, but we all said the topping needed a tad bit of salt. Definitely a keeper!
What a success, Bradley!
Made this with Jasmine rice and omitted the water chestnuts because I don’t like them. It was super good and my husband is already asking me to make it again. Will put it in a 9×13 pan this time because the 9×9 was way full last time.
Thanks for stopping by and sharing, Tawni!
This was fantastic. One of the best casseroles I ever made. Will be in rotation, as even our picky kid loved it. Loved the flavors.
Thanks for stopping by, Jamie! Love hearing when picky eaters are swayed!
This was so good! My son asked that I start making this at least once a week. I was going to take pic but the kids couldn’t wait! If I took a pic now it would be of an empty casserole dish! LOL
That’s great! Thanks for sharing, Stacy!
Thanks for the inspiration. I had to substitute peas for corn, bread crumbs for crackers and leave out tarragon and water cress but overall it was a success.
Looks great, Kat!
This is a great way to use up days-old turkey (that’s kinda dried out since Xmas). Oh, be sure to use a big stock pot to do the one-dish stove top prep. I failed on that as I used my cast iron and it was just not big enough.
Here’s a few of my thoughts: I added corn and peas and a few other veggies to this. Super yummy. Then we added some hot sauce to individual bowls for a little kick. Next time, I’ll add some chili flakes or a small amount of Cayenne pepper to add more flavor. We used long grain brown rice. I suggest cooking the rice on it’s own and then adding it to the pan before putting in the oven, for the sake of cook time. The rice took forever on the stove and in the oven (even then, there were a few grains that didn’t get cooked…but that’s the story of brown rice). I even suggest adding a second can of water chestnuts as those add a yummy crunch to the dish.
I look forward to making this recipe again, and it will get added to my Day-After-Holiday recipes as it’s super easy to put together.
Thanks for sharing, Jessey!
Absolutely loved this! Making it again for dinner tomorrow.
Has anyone tried doubling this recipe? Hoping to use my stock pot tomorrow so I have lots of leftovers ❤️