Leftover Turkey Casserole

This comforting casserole made with baked turkey, peas and rice is the perfect way to use leftover Thanksgiving meat and it can be made ahead!

Turkey soup is a great way to use leftover turkey but there are so many more ways to use those leftovers – like our Leftover Turkey Casserole. This classic comfort food is exactly what you need after cooking a big turkey dinner. The best part is you can prep it ahead of time and just pop it in the oven to heat up for dinner.

What kind of Condensed Chicken Soup should you use?

While you can totally use canned condensed cream of chicken soup from the store, you can also make your own super easily! And guess what? You can even use more of that leftover turkey in place of chicken using our recipe for Condensed Cream of Chicken Soup.

Can you skip the peas?

Sure. You can skip the peas if you like, but they add color, texture and flavor to this casserole. Plus, it’s a good way to say you ate your veggies. Some recipes call for defrosting frozen veggies before using them but you don’t need to for this recipe. Mix ’em right in frozen.

Can you make this dish ahead of time?

You sure can. You can prep it ahead of time and put it in the refrigerator until you’re ready to cook it. Just follow the directions in the recipe for heating it. You could also turn it into a freezer meal. If you do this, just don’t make the topping until you’re ready to use the meal.

How much dry rice should you cook?

To get 2 cups of cooked rice, you’ll want to cook about 3/4 cup of dry rice. Prepare the dry rice according to the package instructions.

Leftover Turkey Casserole

Contributor: Ilona Orzechowska

This comforting casserole made with baked turkey, peas and rice is the perfect way to use leftover Thanksgiving meat and it can be made ahead!

• Author: Ilona Orzechowska
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Entrée
• Method: Baked
• Cuisine: American

Print Recipe

Ingredients

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• 2 cups cooked white long grain rice
• 2 cups cubed or shredded cooked turkey
• 1 cup frozen peas, defrosted
• 1 (10.75 oz.) can condensed chicken soup or homemade
• ¼ cup milk
• ¼ tsp. salt
• ¼ tsp. poultry seasoning
• 1 cup shredded cheddar cheese
• ½ cup panko breadcrumbs
• ½ tsp. olive oil

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Instructions

1. Preheat oven to 350°F and spray a 9′ x 9′ baking dish with cooking spray or rub it with a bit of cooking oil.
2. In a large bowl combine cooked white rice, turkey, peas, condensed chicken soup, milk, salt, and poultry seasoning.
3. Transfer turkey mixture to prepared baking dish.
4. In a small bowl mix shredded cheddar cheese, panko breadcrumbs and olive oil. Sprinkled onto the casserole.
5. Bake at 350°F until heated through, bubbling, and topping is browned, about 30 – 35 minutes.