Creamy, cheesy and savory, this Turkey and Rice Casserole is a lighter version of a classic made with leftover turkey, Mahatma® White Rice and yogurt sauce instead of cream. Cozy up with this delicious dish created by Christine McMichael at Jar of Lemons, ready in just 30 minutes!
Preheat oven to 350 degrees F.
Place the cooked rice in a casserole dish.
Add in the peas and carrots.
Add in the cooked turkey.
Mix the rice, vegetables, and turkey together.
In a mixing bowl, whisk together the yogurt, broth, onion powder, garlic powder, salt, and pepper.
Pour the sauce over the casserole dish and mix.
Add 1/2 of the shredded cheese and mix.
Top the casserole with the remaining cheese and crumbled whole wheat crackers.
Bake for about 20-25 minutes (or until cheese is melted and everything is hot).
Serve and enjoy!
Make the rice the day before for the best texture.
Spray the casserole dish with a little bit of oil before adding in the ingredients to prevent sticking.
Store this Turkey Rice Casserole in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months!
After Thanksgiving or other holidays, you might be reaching for something warm, tasty and hassle-free that doesn’t require much work. This dish is exactly what you need, with a few simple steps and some pantry ingredients you can enjoy a flavorful dinner in just 30 minutes!
And, using yogurt sauce instead of cream, it’s a lighter version that won’t leave you feeling heavy afterward.
As this recipe calls for cooked rice and turkey, it’s the ultimate recipe to add to your list of Thanksgiving Leftover Recipe Ideas. Or, if you’ve had your fill of turkey, make this casserole and save in the freezer to enjoy later for up to 3 months.
If your friends or family enjoy roasted chicken or pork instead of turkey, simply swap in your favorite leftover meat. You can also swap in fresh or frozen leftover vegetables like peas and carrots instead of the canned variety if you have on hand, make this dish work for you!