Turkey And Rice Casserole Food

TURKEY RICE CASSEROLE (LEFTOVER TURKEY IDEA)

Steps:

• Heat oven to 375°F and adjust oven rack to middle position. Spray an 8x8-inch casserole dish with nonstick cooking spray.

TURKEY RICE CASSEROLE

Steps:

• 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., 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.

EASY TURKEY AND RICE CASSEROLE

Steps:

• Prepare rice as directed on package.
• Mix all ingredients together, except cheese.
• Cover and bake at 350 for 45 minutes, then remove cover and sprinkle with cheese.
• Continue baking until cheese is melted.

TURKEY AND RICE CASSEROLE

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!

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.

CHEESY TURKEY RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
• Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.

RICE TURKEY CASSEROLE

Steps:

• In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender., In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice., In a large saucepan, combine the flour, milk and wine until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture., Transfer to a greased 13x9-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

LEFTOVER TURKEY AND BROWN RICE CASSEROLE

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.

TURKEY AND RICE CASSEROLE

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.

ZIPPY TURKEY AND RICE

Steps:

• Cook rice according to package directions., Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, picante sauce, chili powder and cumin; heat though. Remove from the heat, stir in kidney beans, 1/2 cup cheese and cooked rice. , Transfer to a 13x9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

TURKEY AND RICE CASSEROLE WITH YOGURT TOPPING

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.

CASSEROLE OF TURKEY WITH RICE

Steps:

• Sauté the onions in butter until just tender. Add the mushrooms, and sauté for 2 minutes or so. Combine in a casserole with the turkey, ham, stuffing, parsley, thyme, salt, and pepper.
• Add an additional tablespoon of fat and the curry powder to the skillet used for sautéing the onions and lightly sauté the rice. Add to the casserole and pour in the hot broth. Place in a preheated 375°F. oven to cook until rice is tender and the liquid is absorbed. Add more heated broth if necessary to finish cooking the rice.

MOM'S BEST TURKEY OR HAMBURGER RICE CASSEROLE

Steps:

• Brown meat in a skillet with onion powder, celery salt, salt and pepper.
• In a large pot over medium high heat, whisk together cream soup, water, and soy sauce.
• Add rice and meat, bring to a boil.
• Simmer 10 minutes, stirring occasionally, do not cover.
• Pour into a greased casserole dish with a lid.
• Bake for 45 minutes to 1 hour at 350 degrees.
• *NOTE* When I make the beef variation I like to add two teaspoons of beef granules. Or two beef cubes for more of a beefy flavor.

TURKEY AND BROWN RICE CASSEROLE

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.

TURKEY AND RICE CASSEROLE

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.