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Turkey Rice Casserole

Total Time

Prep: 20 min. Cook: 15 min.

Makes

8 servings

The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor. -Tamy Baker, Kearney, Nebraska

Ingredients

  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons butter
  • 2 cups whole milk
  • 1-1/4 cups uncooked instant rice
  • 2 cups diced cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup seasoned stuffing cubes
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup shredded cheddar cheese, divided

Directions

  1. In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes.
  2. Add the turkey, soup, stuffing cubes, chilies and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.
Editor's Note
This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 each: 294 calories, 13g fat (7g saturated fat), 59mg cholesterol, 586mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 18g protein.

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