Description
This Leftover Turkey Rice Casserole is a comforting and hearty dish perfect for using up cooked turkey and rice. Combining creamy condensed soup, mayonnaise, and sour cream with diced onion, celery, and crunchy slivered almonds, it delivers a rich texture and flavor. Topped with buttery Ritz cracker crumbs, it bakes to a bubbly golden brown, making for a satisfying family-friendly meal with minimal prep time.
Ingredients
Scale
Main Ingredients
- 3 cups cooked, diced turkey
- 3 cups cooked rice
- 1 (10.5 oz) can condensed cream of mushroom soup (or use cream of chicken or cream of celery soup)
- 1 cup chicken broth
- ½ cup mayonnaise (at room temperature)
- ¼ cup sour cream (at room temperature)
- 1 small onion, finely diced
- 1 cup finely diced celery
- ½ cup slivered almonds (about 2 ounces)
- Kosher salt and ground black pepper, to taste
Topping
- 1 sleeve Ritz crackers, coarsely crushed (about 30 crackers or 1 ½ cups crumbs)
- 4 tablespoons butter, melted
Optional Garnish
- Chopped fresh parsley or other herbs
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F. Grease a 9 x 13-inch baking dish with cooking spray to prevent sticking, and set it aside for later.
- Combine Casserole Ingredients: In a large mixing bowl, combine the cooked diced turkey, cooked rice, condensed soup, chicken broth, mayonnaise, sour cream, finely diced onion, finely diced celery, and slivered almonds. Mix thoroughly until all ingredients are evenly distributed. Taste and season the mixture with kosher salt and black pepper according to your preference.
- Transfer to Baking Dish: Pour and spread the turkey and rice mixture evenly into the prepared baking dish, ensuring a flat surface for the topping.
- Prepare Cracker Topping: In a separate bowl, combine the coarsely crushed Ritz cracker crumbs with the melted butter. Stir until the crumbs are evenly coated with butter.
- Add the Topping and Bake: Sprinkle the buttered cracker crumbs evenly over the casserole surface. Place the dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot, bubbly, and the topping is golden brown.
- Serve and Garnish: Remove from the oven and let it cool slightly. Optionally, garnish with chopped fresh parsley or your choice of fresh herbs before serving.
Notes
- A quick and easy casserole that transforms leftover turkey and rice into a cozy meal.
- Feel free to substitute cream of mushroom soup with cream of chicken or cream of celery to vary the flavor.
- For extra crunch, you can toast the slivered almonds lightly before adding them.
- This casserole can be prepared ahead and refrigerated before baking; just add extra baking time if baking from cold.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 454 kcal
- Sugar: 3 g
- Sodium: 518 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.4 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 80 mg
