Best Use Up Your Leftover Meat Rice Casserole Recipes

USE UP YOUR LEFTOVER MEAT - RICE CASSEROLE

Use up Your Leftover Meat - Rice Casserole image

My mother in law made this when raising her kids. I like it now and make it occasionally. It is very easy, just make sure that you have an over proof pot large enough. Sometimes I will add a can of corn, but the recipe doesn't call for it. I used to make it in a dutch oven, until we moved and it was somehow left behind!!! This is easily doubled or even tripled, you just need a large enough pot.

Provided by knobbyknee

Categories White Rice

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 medium onion, chopped
2 tablespoons butter
1 cup celery
1 (10 ounce) can green beans
1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can cream of chicken soup
1 cup uncooked rice (I don't use minute rice, but I suppose you could try!)
4 cups water (I drain the vegetables into a measuring cup, then use chicken broth for the water)
1 teaspoon salt (reduce or omit if you'd like) (optional)
1 1/2 cups meat, chopped up (your choice of meat-what ever is left over)

Steps:

Saute the onions and celery in the butter in the bottom of your dutch oven.
Add everything else and and bring to a boil. Reduce heat and simmer for 20 minutes.
Place in a 350 degree oven for 1 hour, uncovered.

Nutrition Facts : Calories 218.8, Fat 7.2, SaturatedFat 3.2, Cholesterol 10.2, Sodium 412.5, Carbohydrate 34.7, Fiber 2.3, Sugar 3.4, Protein 4.2

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

Ingredients

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