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This leftover turkey casserole is perfect to use up your Thanksgiving turkey! Thanksgiving is Thursday and that means at this time next week, we will all have a refrigerator or freezer full of leftovers.
Leftover Turkey Casserole with Rice
This leftover turkey casserole is the perfect way to use up any leftover turkey you have. Because this leftover turkey casserole recipe uses rice instead of pasta, it is gluten-free so my daughter can enjoy it as well.
If you’re looking for a diced turkey casserole, one of the best things about this leftover turkey casserole recipe is how versatile it is. While I have used green peas in my recipe, if you have leftover broccoli, carrots, or green beans, you can easily substitute them for the peas.
I enjoy topping my casserole with shredded Colby or Monterey Jack cheese but any type of shredded cheese would work well from Parmesan to Cheddar. If you aren’t worried about gluten, you could top this casserole with buttered breadcrumbs as well.
Can you freeze turkey?
Now that it is only my husband and me, we always have far too many leftovers after Thanksgiving. I only want to eat turkey so many times after the big day. But, you can freeze turkey by dicing it and placing it in a freezer bag. Then, when you want turkey again, you can defrost it and make this leftover turkey casserole.
All of the Pacific Soup Starters are gluten-free! Varieties include Beef Pho, Chicken Pho, Tom Yum, Tortilla and Vegetarian Pho. While I used the Pacific Soup Starter as a base for this Leftover Turkey Casserole with Rice, they also work wonderfully as a soup base. Just heat up the soup base, add your favorite mix-ins and serve!
Ready to eat in 30 minutes or less. Pacific Foods makes foods that are clean and simple, using only natural and organic grains, meats and veggies, while trying to source as close to home as possible. This combination of Greek yogurt and Pacific Soup Starters is a wonderful alternative for those that are trying to avoid cream of whatever soups.
If your turkey came out dry this year, learn how to inject a turkey with flavor. You’ll get moist, flavorful turkey every time using this method.
How do I store leftovers?
If you don’t eat all of this casserole in one meal, you can store the leftovers in the refrigerator for three days. Just be sure that the casserole dish is lightly covered. You can then reheat it in the microwave. Times will vary based on the strength of your microwave and the size of the bowl.
Turkey noodle casserole
If you want to use noodles instead of rice, you can certainly make a turkey noodle casserole. Just substitute egg noodles for the rice and adjust the amount of liquid you use based on the amount of noodles you cook.
Creamy turkey casserole
If you want to make this a more creamy turkey casserole, you can add more Greek yogurt. Or, you can make homemade cream of mushroom soup and use that instead. Just be sure that it does not have too much liquid.
Pacific uses Tetra Pak packaging which requires fewer materials to create, to process and to ship. And in many places, it’s even recyclable. No worries about aluminum in your food with Tetra Pak. They also require no refrigeration, which saves energy, too.
Turkey casserole – keto
If you’re looking for a turkey casserole that’s keto, this one won’t work. You can substitute Konja rice which is Keto friendly. However, you would need to modify the recipe quite a bit to make it keto. While dairy is allowed on the Keto diet, this one is pretty high in carbs given the Greek yogurt and the cheese. If you want a low carb keto turkey casserole, check out this one from My PCOS Kitchen.
Other leftover turkey recipes
If you’re looking for more leftover turkey recipes, why not try Stuffing muffin cups with turkey and ranch. It’s one of our favorite after Thanksgiving recipes. And, it uses up your leftover stuffing as well. Or, you can try this leftover turkey and corn chowder. It sounds amazing. Get the recipe here.
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- 2 cups cooked rice
- 1 cup cooked miniature peas
- 2 tsp extra virgin olive oil
- non-stick olive oil spray
- 1/2 onion, diced small
- 2 tsp thyme
- 2 cups diced leftover turkey
- 1/2 cup Pacific Organic Vegetarian Pho soup starter
- 1/2 cup Greek yogurt, plain
- 2 cups grated Colby or Monterey Jack cheese
- Preheat oven to 350F.
- Cook the rice following manufacturer's directions.
- Saute the onion and thyme in the olive oil until translucent.
- Add the diced leftover turkey.
- Stir in the cooked rice and combine.
- Add the cooked miniature peas and carefully combine.
- Mix the Greek yogurt, 1 cup of grated cheese and Pacific Organic Vegetarian Pho soup starter in a small bowl.
- Pour over the rice mixture and combine.
- Pour into a casserole dish that has been sprayed with non stock spray.
- Cook in preheated oven for 20 minutes or until bubbling. Remove from oven and top with remaining grated cheese.
- Return to oven for 10 minutes or until cheese topping is melted.
You can use leftover turkey, chicken or other meat in this casserole.
Amount Per Serving: Calories: 421 Total Fat: 23g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 95mg Sodium: 541mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 30g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.