Turkey Rice Casserole is an easy, healthy and clever way to use up leftover turkey. The gluten free crust is made of spinach and rice!

Table of Contents
  1. Why I love this Leftover Turkey Casserole
  2. How to make Turkey Casserole with Rice
  3. Tips for Leftover Turkey Casserole
  4. Substitutions for Turkey Rice Casserole
  5. Storing Turkey and Rice Casserole
  6. Turkey Mushroom Recipe FAQ
  7. What to serve with Mushroom Turkey Casserole
  8. Pin it now to save for later
  9. Turkey Casserole with Rice

One of my favorite parts of Thanksgiving is the leftovers. Every year I challenge myself to create at least one new leftover recipe. You can peruse my post on What to do with Thanksgiving Leftovers to see some of my earlier creations. This year’s leftover dish is actually not new, but an update to an older one from my mom.

Why I love this Leftover Turkey Casserole

I love this recipe because of its ease of preparation, combination of flavors and heartiness. Best of all, it’s healthy and lower calories, too! Simply combine cooked brown rice (I like to use 1 packet of Seeds of Change Basmati Brown Rice), spinach and melted butter for the crust. Then fill with cooked turkey or chicken, green onion and cheese. Top it all off with a scrumptious mushroom gravy flavored with curry, garlic and a dash of cayenne. Yum!

Mom’s version included chopped artichoke hearts, so feel free to add those back in. You could also add chopped ham, bacon, peppers, tomatoes – it’s a very flexible recipe, so make it your own!

Blue pie dish filled with Turkey Mushroom Pie with Brown Rice-Spinach Crust

How to make Turkey Casserole with Rice

Here’s how to create this delectable dish, broken into to parts – first, the crust, then the filling:

How to make Spinach-Brown Rice Crust

  1. Prep oven and pan.
    Preheat oven to 350 degrees. Butter a 9-inch deep dish pie pan.
  2. Prep spinach and butter.
    Thaw spinach and drain well, pressing out all liquid. Melt 2 tablespoons of the butter; set aside to cool.
  3. Make crust.
    In a medium mixing bowl, using a fork stir together spinach, cooked rice and egg. Add cooled butter. Season to taste with salt and pepper. Press over the bottom and up the sides of the prepared pie pan. Bake for 15 minutes or just until set. Remove from oven and set aside to cool for at least 20 minutes.

How to make Turkey, Mushroom and Cheese Filling

  1. Prep mushroom gravy ingredients.
    Discard mushroom stems and slice caps. In a small bowl, sift together flour, curry powder, and garlic powder; set aside. In a small bowl, whisk together milk and Dijon mustard; set aside.
  2. Cook mushrooms.
    In a large skillet or sauté pan over medium heat, melt remaining 2 tablespoons butter. Add sliced mushrooms and sauté until moisture evaporates and mushrooms are starting to turn golden.
  3. Make mushroom gravy.
    Reduce heat to low, sprinkle flour mixture over the mushrooms and cook, stirring, for 3 minutes. Slowly pour in the milk mixture, stirring constantly. Increase heat to medium and continue cooking, stirring, until sauce is just beginning to thicken (don’t cook until really thick). Turn off heat and season to taste with salt, pepper and cayenne pepper.
  4. Assemble and bake.
    Spread chopped turkey evenly over cooled spinach-rice crust. Top with grated cheese and chopped onion. Spread mushroom sauce evenly over the top and bake for 30 to 40 minutes or until pie is hot and bubbly.

Tips for Leftover Turkey Casserole

Here are a few tips for ensuring this casserole comes out perfect every time:

  • Squeeze moisture out of spinach. If you skip this step, your rice crust will be soggy.
  • Cool butter before adding to rice mixture. If you add hot butter, there’s a chance it will start to cook the raw egg.
  • Make sure to cook flour mixture for 3 minutes before adding milk mixture. This is a standard step in making a white sauce (which is the base of this gravy) and it ensures your gravy doesn’t taste like flour!

Substitutions for Turkey Rice Casserole

This is a very flexible recipe and there many ways you can vary it, based on your tastes, what you have on hand – just because! Here are some ideas:

  • Use any type of cooked rice or grains. I like basmati brown rice; try brown and wild rice, or brown rice and quinoa – or even just white rice!
  • Substitute cooked chicken for the turkey.
  • In place of making the mushroom gravy, use leftover Thanksgiving gravy (you’ll need around 1 3/4 to 2 cups).
  • Add in one or more of these ingredients:
    • chopped artichoke hearts,
    • cooked sausage or bacon,
    • toasted pecans,
    • chopped bell peppers (cook with the mushrooms).

Storing Turkey and Rice Casserole

Casserole can be prepared but not baked earlier in the day, cooled, covered and refrigerated. Bring to room temperature before baking. Can also be baked, wrapped and frozen for up to 1 month. Thaw overnight in the refrigerator, bring to room temperature and heat in a preheated 350 degree oven for 20 minutes or until hot.

Turkey Mushroom Recipe FAQ

How do you make leftover turkey moist?

For this recipe, toss your chopped turkey with a splash or two of broth and let it set for a few minutes to absorb the liquid.

How long is leftover turkey good in the fridge?

According to the USDA, leftover cooked turkey will last 3 to 4 days in the refrigerator.

What to serve with Mushroom Turkey Casserole

This is one of those all-in-one dishes so you don’t need to serve much on the side. A simple tossed salad and some bread is all you’ll need.

Pin it now to save for later

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Turkey Casserole with Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Turkey and Rice Casserole is an easy to prepare, healthy and clever way to use up leftovers, including roast turkey (or chicken) and rice. Fill a spinach-brown rice crust with turkey, onions and cheese, then top with a curry-spiked mushroom gravy.

  • Yield: 6 servings 1x
  • Diet: Gluten Free

Ingredients

Scale

SPinach-Brown Rice Crust

  • 1 package (9 or 10-ounce) frozen chopped spinach
  • 4 tablespoons butter, divided use
  • 2 cups cooked brown rice (see Note)
  • 1 large egg, beaten
  • Kosher salt, to taste
  • Fresh ground pepper, to taste

Turkey,mushroom and Cheese Filling

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1 cup skim or 2 percent milk
  • 1 teaspoon Dijon mustard
  • 8 ounces baby Bella (also called cremini) mushrooms, stems discarded and caps sliced
  • Dash cayenne pepper (optional)
  • 1 1/2 cups chopped cooked turkey or chicken
  • 1 cup shredded Cheddar, Monterey Jack and/or Colby Jack cheese (I like to use a mixture)
  • 1/4 cup chopped green onion (white, light and some of the dark green portion)

Instructions

SPinach-Brown Rice Crust

  1. Preheat oven to 350 degrees. Butter a 9-inch deep dish pie pan.
  2. Thaw spinach and drain well, pressing out all liquid.
  3. Melt 2 tablespoons of the butter; set aside to cool.
  4. In a medium mixing bowl, using a fork stir together spinach, cooked rice and egg. Add cooled butter. Season to taste with salt and pepper. Press over the bottom and up the sides of the prepared pie pan.
  5. Bake for 15 minutes or just until set. Remove from oven and set aside to cool for at least 20 minutes.

Turkey,mushroom and Cheese Filling

  1. In a small bowl, sift together flour, curry powder, and garlic powder. Set aside.
  2. In a small bowl, whisk together milk and Dijon mustard. Set aside.
  3. In a large skillet or sauté pan over medium heat, melt remaining 2 tablespoons butter. Add sliced mushrooms and sauté until moisture evaporates and mushrooms are starting to turn golden.
  4. Reduce heat to low, sprinkle flour mixture over the mushrooms and cook, stirring, for 3 minutes. Slowly pour in the milk mixture, stirring constantly. Increase heat to medium and continue cooking, stirring, until sauce is just beginning to thicken (don’t cook until really thick). Turn off heat and season to taste with salt, pepper and cayenne pepper.
  5. Spread chopped turkey evenly over cooled spinach-rice crust. Top with grated cheese and chopped onion. Spread mushroom sauce evenly over the top and bake for 30 to 40 minutes or until pie is hot and bubbly.

Notes

Make ahead: Pie can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking. Can also be baked, wrapped and frozen for up to 1 month.

Note on rice: I like to use 1 (8.5-ounce) packet of Seeds of Change Basmati Brown Rice.

  • Author: (By Lee Clayton Roper)
  • Category: poultry, main dish, casseroles, leftovers
  • Method: Baking

Share This With The World

Categories

About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


Sign up for recipes, tips & more!
Join the club

Latest Posts


Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. this recipe was written up in Sunset magazine in December 1976. One of my saved recipes from over the years

    1. I always wondered where mom got this recipe. She was an avid Sunset reader, so it makes sense that it came from there. Thanks for letting me know!