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Turkey Casserole with Rice

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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



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)


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.


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