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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 278.6
  • Total Fat: 10.2 g
  • Cholesterol: 50.6 mg
  • Sodium: 820.9 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 23.1 g

View full nutritional breakdown of Rice Casserole with Leftover Turkey calories by ingredient
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Rice Casserole with Leftover Turkey

Submitted by: MUDMOUSE
Rice Casserole with Leftover Turkey

Introduction

from Kalyn's Kitchen
http://kalynskitchen.blogspot.com/2009
/11/brown-rice-casserole-recipe-with.html
from Kalyn's Kitchen
http://kalynskitchen.blogspot.com/2009
/11/brown-rice-casserole-recipe-with.html

Number of Servings: 6

Ingredients

    2 cups cooked brown rice (long grain brown rice is best) (white rice is used in the nutrition calculations)
    16 oz. mushrooms, washed, thickly sliced, slices cut in half
    2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
    1 onion, diced into small pieces
    2 tsp. ground thyme
    1/2 tsp. ground poultry seasoning
    salt and fresh ground black pepper to taste
    1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
    1/2 cup turkey stock or chicken stock
    1/2 cup sour cream (I used low-fat sour cream, but don't use fat-free)
    1/2 cup coarsely grated parmesan cheese
    1 cup + 1 cup grated low-fat cheese (I used Four Cheese Mexican Blend, use any type of low-fat cheese that you like the flavor of.)

Directions

Cook rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.

In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.

In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.

Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

Number of Servings: 6

Recipe submitted by SparkPeople user MUDMOUSE.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This recipe was really good! I cooked it only for 20 minutes and not dry at all. Excellent way to use left over turkey. I putting it in my saved recipes. Thank you! - 3/21/10

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  • Very Good
    1 of 1 people found this review helpful
    I found the casserole a bit dry so I made a bit more sauce for it and that fixed it for us - 2/21/10

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  • Really good. My whole family loved it. - 11/28/12

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  • I divided this into three dishes for the freezer to have "easy to prepare" meals at a later time. It tastes good before baking so should be wonderful when it is heated. I apprecialte casseroles that don't include cream soups. This one is healthy. - 3/20/11

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  • My family loved this dish. My husband called it a "keeper". Added about 2 cups of raw broccoli to it just before putting it into the casserole dish. We didn't find it dry at all. - 2/21/11

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  • I followed the recipe exactly and it was so yummy! My husband's comment after dinner was "That was excellent, babe - thank you!" :-) Can't wait to have the leftovers tomorrow night! Leftover leftovers - YAY! - 2/2/11

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  • I had some leftover chicken and homemade chicken stock to use up. Made the recipe using quick cooking brown rice and regular shredded cheddar cheese. Husband and I both gave this two thumbs up and are looking forward to leftovers! - 2/2/11

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  • 0 of 1 people found this review helpful
    Didn't have poultry seasoning, went back to check note at end but there is no note, we will see how it goes. - 11/29/10

    Was this review helpful?   yes  No