Leftover Turkey and Brown Rice Casserole

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 329 Calories

Ingredients

• 1 tablespoon margarine
• 1 ½ teaspoons canola oil
• 4 cups chicken broth
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 medium onion, diced
• 2 cloves garlic, minced, or more to taste
• ½ cup shredded Cheddar cheese, or more to taste
• 2 cups brown rice
• 10 ½ fluid ounces whole milk
• 1 cup diced cooked turkey, or more to taste

Recipe Instructions

Step 1

Bake in the preheated oven for 20 minutes.

Step 2

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.

Step 3

When the rice has about 20 minutes left, preheat the oven to 350 degrees F (175 degrees C).

Step 4

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.

Step 5

Mix the rice and soup mixture together. Pour into a 9x13-inch baking dish. Top with Cheddar cheese and cover with aluminum foil.