Best Turkey And Rice Casserole Recipes

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WILD RICE AND TURKEY CASSEROLE



Wild Rice and Turkey Casserole image

Relax. Here's a dish that's quick to prepare and easy to enjoy. No one will complain, "Turkey leftovers again?"

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 6

2 cups cut-up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped (1/4 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 package (6 ounces) seasoned long grain and wild rice

Steps:

  • Heat oven to 350°F. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
  • Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

Nutrition Facts : Calories 175, Carbohydrate 13 g, Cholesterol 45 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

TURKEY AND RICE CASSEROLE



Turkey and Rice Casserole image

Enjoy your dinner with this hearty turkey casserole packed with rice and vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 10

1 large onion, finely chopped (1 cup)
3 cups fresh broccoli florets, cut into bite-size pieces
3 cups chopped or shredded cooked turkey
1 1/2 cups shredded white Cheddar cheese (6 oz)
1 cup mayonnaise
1 can (10 3/4 oz) cream of chicken soup
1 package (8.8 oz) microwavable rice
1 can (8 oz) sliced water chestnuts, drained
1 cup chopped drained roasted red bell peppers (from 7-oz jar)
3 cups coarsely crushed ridged potato chips

Steps:

  • Heat oven to 350°F. Spray 3-quart casserole dish with cooking spray.
  • Heavily spray 10-inch skillet with cooking spray; heat over medium heat. Add onion; cook, stirring occasionally, until tender. Add broccoli; cook 3 to 4 minutes or until crisp-tender.
  • In large bowl, mix broccoli and onion, turkey, cheese, mayonnaise, soup, rice and water chestnuts until blended. Gently stir in roasted peppers. Spoon mixture into casserole dish. Top with potato chips.
  • Bake uncovered 25 to 30 minutes or until bubbly and light golden brown.

Nutrition Facts : Calories 542, Carbohydrate 24 g, Fat 5, Fiber 3 g, Protein 29 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 750 mg

WILD RICE AND LEFTOVER TURKEY CASSEROLE



Wild Rice and Leftover Turkey Casserole image

One of my husband's favorites for leftover turkey. Perfect for eating leftover turkey after the holidays.

Provided by Jennifer Adams

Categories     Main Dish Recipes     Casserole Recipes

Time 1h10m

Yield 4

Number Of Ingredients 6

1 (10.75 ounce) can cream of mushroom soup
2 ¼ cups boiling water
2 cups cubed cooked turkey
1 (6 ounce) package wild rice (such as Uncle Ben's®)
⅓ cup milk
¼ cup chopped onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream of mushroom soup, water, turkey, wild rice, milk, and onion together in a 2-quart casserole dish. Cover dish with aluminum foil.
  • Bake in the preheated oven for 50 minutes. Remove foil and cook until rice is tender and liquid is absorbed, 10 to 15 minutes more.

Nutrition Facts : Calories 347.9 calories, Carbohydrate 38.5 g, Cholesterol 54.8 mg, Fat 8.8 g, Fiber 2.8 g, Protein 28.7 g, SaturatedFat 2.5 g, Sodium 556.5 mg, Sugar 3.5 g

WILD RICE AND TURKEY CASSEROLE



Wild Rice and Turkey Casserole image

Great way to use up leftover turkey, really different casserole good enough for company. Fast and easy.

Provided by Nadine Wanek

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h15m

Yield 6

Number Of Ingredients 12

1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
2 ¼ cups water
1 tablespoon butter
3 cups cubed cooked turkey
1 (10.75 ounce) can condensed cream of chicken soup
1 cup chopped celery
1 cup water
1 (5 ounce) can sliced water chestnuts, drained
¼ cup onion, chopped
3 tablespoons soy sauce
2 tablespoons butter, melted, or as needed
1 ½ cups soft bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes.
  • Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture.
  • Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

Nutrition Facts : Calories 361.3 calories, Carbohydrate 34.6 g, Cholesterol 72.5 mg, Fat 12.7 g, Fiber 1.7 g, Protein 26 g, SaturatedFat 5.7 g, Sodium 1369.8 mg, Sugar 2.8 g

LOW-FAT CROCK POT HERBED TURKEY AND WILD RICE CASSEROLE



Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole image

Make and share this Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole recipe from Food.com.

Provided by Audrey M

Categories     Poultry

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 10

6 slices bacon, cut into 1/2 inch pieces
1 lb turkey breast tenderloin, cut into 3/4 inch pieces
1/2 chopped onion
1/2 cup sliced carrot
1/2 cup sliced celery
2 (14 1/2 ounce) cans chicken broth
10 3/4 ounces condensed cream of chicken soup
1/4 teaspoon dried marjoram
1/8 teaspoon pepper
1 1/4 cups uncooked wild rice, rinsed and drained

Steps:

  • Cook bacon in 10 inch skillet over medium heat.
  • Once bacon is browned, add onion, carrot and celery.
  • Cook an additional minutes; drain off excess fat.
  • In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
  • Once blended, add additional can of chicken broth and spices.
  • Pour sauce into crock pot.
  • Add rice and turkey; blend well.
  • Cook on High for 30 minutes and then reduce heat to Low.
  • Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.

ROAST TURKEY, ASPARAGUS AND WILD RICE CASSEROLE



Roast Turkey, Asparagus and Wild Rice Casserole image

Not your average casserole. Roasted asparagus, a sherry cream sauce with wild rice, roasted almonds and toasted bread crumbs make this a dish to entertain with or just a big family dinner. This served in individual serving dishes is wonderful or a dish made for two to serve for a very elegant dinner. You can always switch this up by use leftover chicken and even broccoli or green beans if you are not a fan of asparagus.

Provided by SarasotaCook

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups turkey, leftovers is perfect for this, you can substitute chicken for this as well (shredded or chopped)
2 1/2 cups milk
2 tablespoons butter
2 tablespoons flour
1/4 cup sherry wine
1 tablespoon fresh parsley, chopped fine
salt and pepper
1 cup Italian seasoned breadcrumbs
1 lb asparagus, roasted (just remove the tough ends and cut in 3-inch pieces)
1 tablespoon olive oil
1 teaspoon kosher salt
1/4 teaspoon pepper
5 1/2 ounces wild rice, already cooked (1 box Uncle Bens or similar)
1/2 cup toasted sliced almonds

Steps:

  • Rice -- Prepare the wild rice accordingly to directions and set to the side. You can make the quick cooking, original anything you want, even white and wild rice mix. I just like the wild rice flavor for this. But please you can use what you enjoy best.
  • Asparagus -- Roast the asparagus (broccoli or green beans if you are not using asparagus), as the rice cooks. On a cookie sheet covered with foil or parchment or even on a grill or grill pan, drizzle the asparagus with olive oil, salt and pepper and roast at 400 for about 7-10 minutes or grill for 5 just until 1/2 way done. Remove and cool.
  • The Main Part -- In a medium pot, melt the butter on medium heat and stir in the flour to make a roux. Slowly add in the milk and bring to a medium low boil until the sauce thickens. Then stir in the turkey and sherry and mix until combined and heated through. Add a little salt and pepper to your taste and the fresh parsley.
  • In a large casserole dished sprayed with pam or greased add the rice, then top with the turkey and cream sauce, asparagus (or other vegetable), positioned through the dish and top with bread crumbs and almonds. Cover with foil and bake at 375 for about 25 minutes until bubbly. The last 10 minutes I remove the foil so the bread crumbs can brown. You can also put under the broiler to get it nice and brown the last few minutes if you prefer that.
  • As I mentioned, individual serving dishes make a great presentation but it can just as easily be done in a large casserole dish as well. ENJOY!

SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE (COOKING FOR 2)



Slow-Cooker Herbed Turkey and Wild Rice Casserole (Cooking for 2) image

Casseroles for two are sometimes hard to come by. Cozy up to a special turkey dish made just for you.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h45m

Yield 2

Number Of Ingredients 10

2 slices bacon, cut into 1/2-inch pieces
6 ounces turkey breast tenderloins, cut into 3/4-inch pieces
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1/8 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1/2 cup uncooked wild rice, rinsed and drained
1/2 cup sour cream

Steps:

  • In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
  • In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
  • Cover and cook on high heat setting 30 minutes.
  • Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

Nutrition Facts : Calories 470, Carbohydrate 42 g, Cholesterol 100 mg, Fat 1, Fiber 4 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1630 mg, Sugar 6 g, TransFat 0 g

SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE



Slow-Cooker Herbed Turkey and Wild Rice Casserole image

Come home to the aroma of a home-cooked turkey dinner! Stack up the plates and let family help themselves.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h50m

Yield 6

Number Of Ingredients 10

6 slices bacon, cut into 1/2-inch pieces
1 pound turkey breast tenderloins, cut into 3/4-inch pieces
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
3 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
1 can (10 3/4 ounces) condensed cream of chicken soup
1/4 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1 1/4 cups uncooked wild rice, rinsed and drained

Steps:

  • In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
  • In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
  • Cover and cook on high heat setting 30 minutes.
  • Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.

Nutrition Facts : Calories 330, Carbohydrate 36 g, Cholesterol 60 mg, Fiber 3 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 3 g, TransFat 0 g

CHEESY CHICKEN/TURKEY AND WILD RICE CASSEROLE



Cheesy Chicken/Turkey and Wild Rice Casserole image

This is yummy yummy in my tummy tummy! Good for using up leftover turkey from the holidays or just as good with chicken.

Provided by Meggy Boo

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

6 1/4 ounces quick-cooking long grain and wild rice mix
2 tablespoons butter
1 medium onion, chopped
2 celery, chopped
2 1/2 cups chopped cooked chicken or 2 1/2 cups cooked turkey
2 cups shredded cheddar cheese, divided
1 (10 1/2 ounce) can cream of mushroom soup
8 ounces sour cream
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup breadcrumbs or 1/4 cup panko breadcrumbs

Steps:

  • Preheat oven to 350.
  • Prepare rice mix according to directions, set aside.
  • Melt butter in large skillet over medium heat, add onions and celery. Saute 10 minutes.
  • Stir in rice, chicken, 1 1/2 cups cheese, soup and next 4 ingredients.
  • Spoon mixture into lightly greased 11x7 dish or 2 quart casserole dish.
  • Top casserole evenly with breadcrumbs/panko crumbs.
  • Bake at 350 for 25 minutes. Sprinkle with remaining cheese and bake for 5 minutes.

Nutrition Facts : Calories 443, Fat 32, SaturatedFat 17.2, Cholesterol 117, Sodium 939.8, Carbohydrate 11.4, Fiber 0.8, Sugar 3.6, Protein 27.2

LEFTOVER TURKEY AND BROWN RICE CASSEROLE



Leftover Turkey and Brown Rice Casserole image

I wanted an easy rice casserole dish that used leftover turkey from Christmas. After looking at several, I came up with this one myself. I tried it on my family and they loved it.

Provided by aturqoise

Categories     Turkey Casserole

Time 1h25m

Yield 8

Number Of Ingredients 10

4 cups chicken broth
2 cups brown rice
1 tablespoon margarine
1 ½ teaspoons canola oil
1 medium onion, diced
2 cloves garlic, minced, or more to taste
1 (10.5 ounce) can condensed cream of chicken soup
10 ½ fluid ounces whole milk
1 cup diced cooked turkey, or more to taste
½ cup shredded Cheddar cheese, or more to taste

Steps:

  • Bring broth, rice, and margarine to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  • When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a large skillet over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes. Add soup, milk, and turkey and stir until well combined. Cook until heated through.
  • Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 42.9 g, Cholesterol 32.4 mg, Fat 11 g, Fiber 1.9 g, Protein 13.8 g, SaturatedFat 4 g, Sodium 925.9 mg, Sugar 3.6 g

TURKEY AND RICE CASSEROLE



Turkey and Rice Casserole image

Make and share this Turkey and Rice Casserole recipe from Food.com.

Provided by hottiecj

Categories     One Dish Meal

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1/4 cup onion, chopped
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can water (soup can)
1/4 teaspoon garlic
0.5 (2 ounce) packet onion soup mix
1 teaspoon soy sauce (or Worcestershire sauce-whichever you like best)
2 cups Minute Rice, uncooked
1 cup cheddar cheese (or your fave)

Steps:

  • Brown ground turkey with chopped onion in a large skillet,stirring to separate.
  • When turkey is browned, add all other ingredients except rice and cheese.
  • Mix well and bring to a boil, then add rice.
  • Reduce heat and simmer, covered, until rice is done, stirring occasionally to prevent burning (about 10 minutes).
  • U can either top with cheese and melt in skillet or transfer to a large casserole dish and top with cheese, baking at 400°F until cheese is lightly browned (about 10 minutes).
  • Yum!

Nutrition Facts : Calories 306.9, Fat 13.9, SaturatedFat 5.4, Cholesterol 62.7, Sodium 933.9, Carbohydrate 27.4, Fiber 0.8, Sugar 1.7, Protein 17.1

TURKEY AND WILD RICE CASSEROLE



Turkey and Wild Rice Casserole image

No one will complain about turkey leftovers in an easy-to-make homemade casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 10

Number Of Ingredients 13

5 cups water
3/4 cup uncooked regular long-grain brown rice
3/4 cup uncooked wild rice
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1 cup fat-free sour cream
1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme leaves or poultry seasoning
1/4 teaspoon pepper
4 cups cut-up cooked turkey
2 2/3 cups frozen mixed vegetables, thawed
1/2 cup Progresso™ plain bread crumbs
2 teaspoons olive oil

Steps:

  • In 3-quart saucepan, heat water, brown rice and wild rice to boiling . Reduce heat; cover and simmer 40 to 50 minutes or until rices are tender. If necessary, drain.
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, turkey and vegetables. Spoon into baking dish.
  • In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.
  • Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.

Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 70 mg, Fiber 4 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g

SLOW COOKING: SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE



Slow Cooking: Slow-Cooker Herbed Turkey and Wild Rice Casserole image

Number Of Ingredients 10

2 Bacon [cut in 1/2 pieces]
6 ounces Turkey Breast [cut in 3/4 inch pieces]
1/2 cup Celery [chopped
1/3 cup Carrot [chopped]
1/3 cup Onion [diced]
1 3/4 cups Chicken Broth
1/8 teaspoon Marjoram
1/8 teaspoon Pepper
1/2 cup Rice [uncooked]
1/2 cup Sour Cream

Steps:

  • 1. In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
  • 2. In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients
  • 3. Cover and cook on high heat setting 30 minutes.
  • 4. Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

COOKING FOR TWO: SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE



Cooking for Two: Slow-Cooker Herbed Turkey and Wild Rice Casserole image

Number Of Ingredients 10

2 strips Bacon [cut into 1/2 inch pieces]
6 ounces Turkey Tenderloin [cut into 3/4 inch pieces]
1/2 cup Celery [chopped]
1/3 cup Carrot [chopped]
1/4 cup Onion [chopped]
1 3/4 cups Chicken Broth
1/8 teaspoon Marjoram
1/8 teaspoon Pepper
1/2 cup Wild Rice [uncooked. rinsed. drained]
1/2 cup Sour Cream

Steps:

  • 1. In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
  • 2. In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
  • 3. Cover and cook on high heat setting 30 minutes.
  • 4. Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.

CHEESY WILD RICE AND TURKEY CASSEROLE



Cheesy Wild Rice and Turkey Casserole image

Nutty wild rice gives interesting depth to this simple casserole of cooked turkey, summer peppers, and shredded cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup cooked white rice
1 cup cooked wild rice
2 cups diced (1/4 to 1/2 inch) cooked turkey breast
2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
1 can (12 oz) evaporated milk
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix white rice and wild rice; spread evenly over bottom.
  • In large bowl, mix turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice.
  • Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.

Nutrition Facts : Calories 370, Carbohydrate 21 g, Cholesterol 155 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 0 g

TURKEY AND RICE CASSEROLE WITH YOGURT TOPPING



Turkey and Rice Casserole With Yogurt Topping image

This Middle Eastern dish may include fried stale pita bread doused with chicken or turkey stock in a casserole and topped with the other ingredients. In the days after Thanksgiving, I'm likely to have all of these ingredients on hand -- except for pita, so here I've made it without.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h10m

Yield Serves six

Number Of Ingredients 13

1 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground pepper
1 medium onion, chopped
2 tablespoons extra virgin olive oil
1 cup basmati rice, rinsed in several changes of water
2 1/2 cups chicken or turkey stock
Salt to taste
3 garlic cloves
2 cups shredded turkey
2 cups drained yogurt or thick Greek-style yogurt
2 tablespoons fresh lemon juice
1/4 cup crushed or finely chopped walnuts

Steps:

  • Mix together the allspice, cinnamon and pepper, and divide into two equal portions (1 teaspoon each). Set aside.
  • Heat 1 tablespoon of the olive oil over medium heat in a heavy 2- or 3-quart saucepan. Add the onion and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the rice and 1 teaspoon of the spice mixture, and stir until the grains begin to crackle. Add 2 cups chicken stock and salt to taste (1/2 to 3/4 teaspoon). Bring to a boil, reduce the heat and simmer 15 minutes until the liquid has been absorbed by the rice. Remove the lid, place a kitchen towel over the pot and then return the lid. Allow to sit undisturbed for 10 minutes.
  • Heat the oven to 350 degrees. Oil a 2-quart baking dish. Heat the remaining tablespoon of oil over medium heat in a large, heavy skillet. Add the garlic. In a few seconds, as soon as it begins to smell fragrant, add the remaining spices and the turkey. Stir together for about a minute until the turkey is coated with the mixture. Remove from the heat. Season to taste with salt.
  • Spread the rice in the casserole in an even layer. Top with the turkey. Douse with the remaining stock.
  • Place the garlic in a mortar and pestle with a pinch of salt, and puree. Stir into the yogurt, along with the lemon juice. Spread over the turkey in an even layer, making sure to completely cover the meat so that it doesn't dry out in the oven. Sprinkle on the nuts. Place in the oven, and bake 15 to 20 minutes, just until warmed through. Do not allow the yogurt to bubble. Serve hot or warm.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 14 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 5 grams, Sodium 708 milligrams, Sugar 6 grams, TransFat 0 grams

WILD RICE AND TURKEY CASSEROLE



Wild Rice and Turkey Casserole image

Adapted from a recipe found in Pillsbury's Jan/Feb 2007 Classic Recipes Cookbook. Perfect recipe for left overs!!

Provided by katie in the UP

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup cooked white rice
1 cup cooked wild rice
2 cups cooked turkey breast
2 cups shredded lowfat mozzarella cheese
1 (12 ounce) can fat-free evaporated milk
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
2 eggs, slightly beaten
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped

Steps:

  • Heat oven to 350 degrees.
  • Spray 11X7 inch baking dish with cooking spray.
  • In baking dish, mix white and wild rice; spread evenly over bottom.
  • In a large bowl, mix turkey, cheese, milk, eggs, bell peppers and black pepper.
  • Spoon over rice.
  • Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned.
  • Sprnkle with parsley.

Nutrition Facts : Calories 143.4, Fat 2, SaturatedFat 0.6, Cholesterol 72.8, Sodium 90.9, Carbohydrate 22.8, Fiber 1.1, Sugar 7.6, Protein 8.5

TURKEY AND BROWN RICE CASSEROLE



Turkey and Brown Rice Casserole image

Number Of Ingredients 15

3 cups cooked turkey or chicken, cut in large chunks
3 1/2 cups cooked brown rice
1 cup chopped onion
1 cup sliced celery
1 cup chopped green pepper
3 tablespoons margarine, divided
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup dry white wine or chicken broth
1 (4-ounce) can sliced mushrooms, undrained
1 teaspoon dried sage leaves, crumbled
1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
dash pepper
1 (4-ounce) can pimientos, drained and chopped
1 cup herb-seasoned croutons

Steps:

  • Combine turkey and rice in Dutch oven or a 2 1/2-quart casserole. Set aside. Sauté onion, celery, and green pepper in 2 tablespoons of the margarine for 8 minutes, stirring frequently, until tender-crisp. Stir in soup, wine or broth, mushrooms, sage, thyme, salt, pepper, and pimientos. Pour mushroom-vegetable mixture over turkey and rice in casserole or Dutch oven. Stir with large spoon to combine. Heat remaining 1 tablespoon margarine until melted. Toss croutons in melted margarine. Spoon around edge of Dutch oven. Bake with coals on top and underneath Dutch oven for 35-40 minutes, or in 350° conventional oven for 40-45 minutes, until bubbly.

Nutrition Facts : Nutritional Facts Serves

TURKEY AND RICE CASSEROLE



Turkey and Rice Casserole image

This is a tasty, simple and convenient way to use leftover turkey and/or leftover rice, and a great casserole to take to a potluck. Note: Edited on 1/1/08 to reduce milk in ingredient list from 1 3/4 to 1 1/4 cups. I actually just fill a soup can with milk, but the ingredient list requires a measurement, and I took a guess.

Provided by PanNan

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups cooked turkey, chopped
2 cups cooked rice
2 (14 1/2 ounce) cans green beans, drained
1 1/2 cups frozen corn
2 (10 1/2 ounce) cans cream of mushroom soup
1 (2 7/8 ounce) can golden fried onions
2 tablespoons soy sauce
1 teaspoon cajun seasoning
1 1/4 cups milk

Steps:

  • Combine 1st 4 ingredients and 1/2 can of fried onons.
  • Combine mushroom soup with soy sauce, cajun seasoning and milk. (I use a soup can full of milk).
  • Stir til combined.
  • Mix into remaining ingredients in casserole dish.
  • Top with remaining onions and bake at 350 for 30 minutes or until bubbly.

TURKEY AND BROWN RICE CASSEROLE



Turkey and Brown Rice Casserole image

This recipe tastes rich, but has very little fat. *After reading Annacia's review I realized, she is right and wanted to mention that if using chicken or all white meat turkey, chicken broth would be the best choice. When I use beef broth, I use Imagine Organic Beef Broth, which has a mild, more subtle taste than other beef broths and I always use dark and light turkey meat.*

Provided by mandagirl

Categories     Poultry

Time 50m

Yield 5 serving(s)

Number Of Ingredients 11

1/2 cup uncooked brown rice
1 3/4 cups beef broth or 1 3/4 cups chicken broth
1/4 cup whole wheat flour
1/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 small onion, chopped
1/2 cup red pepper, chopped
1 cup 75% low-fat cheddar cheese, grated and divided
1/2 cup frozen peas and carrot, cooked
2 cups cooked turkey, diced
2 tablespoons seasoned bread crumbs

Steps:

  • Cook brown rice according to package directions.
  • While rice is cooking, pour broth into a large sauce pan.
  • Whisk in whole wheat flour.
  • Cook and stir with whisk, over medium heat, until mixture thickens and begins to bubble.
  • lower heat to low and stir in poultry seasoning and black pepper.
  • Stir in half of the cheddar cheese and mix until cheese melts.
  • Stir in red pepper and onion.
  • When rice is cooked add to pan with broth mixture along with cooked turkey and cooked peas and carrots.
  • Spray a square or round casserole dish with cooking spray.
  • Pour contents of pan into casserole dish.
  • Sprinkle top with remaining cheddar cheese and then bread crumbs.
  • Bake in a pre-heated 350 degree oven for 30-35 minutes.

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