Turkey and Rice Casserole

Turkey and Rice casserole

This casserole is a delicious and satisfying way to use up leftover turkey. The rice and vegetables provide a hearty base, and the cheese adds a rich and creamy flavor. You can also add other ingredients to the casserole, such as chopped bell peppers, peas, or corn. Enjoy!


  1. Preheat the oven to 375 degrees Fahrenheit / 190 Celsius / Gas Mark 5 .
  2. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
  3. Add the rice to the saucepan, and stir to coat with the onion and garlic.
  4. Pour in the chicken broth and water, and add the frozen vegetables, salt, and pepper. Bring the liquid to a boil, then reduce the heat to low and cover the saucepan. Simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
  5. Stir in the shredded turkey and half of the shredded cheese.
  6. Transfer the rice mixture to a casserole dish, and sprinkle the remaining cheese on top.
  7. Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  8. Serve the casserole hot, garnished with additional cheese and herbs if desired.
Preparation Time: 10 mins
Cooking Time: 50 mins
Oven Temperature: 375 degrees Fahrenheit / 190 Celsius / Gas Mark 5


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 190g uncooked white rice
  • 475ml chicken broth
  • 235ml water
  • 220g frozen mixed vegetables
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 440g cooked, shredded turkey
  • 220g grated cheese

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