I was looking for a way to use up the rest of our turkey from Thanksgiving on Tuesday and had an unbelievably hard time finding a turkey casserole recipe without weird ingredients in it. So instead of following a recipe I just made up this casserole as I went. The best part about this recipe is that it will work with leftover turkey or pre-cooked chicken or even extra veggies for a vegetarian option.
Leftover Turkey Casserole
1 1/2 cups rice
1-2 cups cubed turkey
1 broccoli floret
2 stalks of celery
1/2 cup chopped carrots
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 cup milk
salt and pepper
Cook rice according to package instructions. Chop broccoli, celery, and carrots. A few minutes before the rice is done, steam the veggies for about 5 minutes. Mix rice, veggies, turkey, 3/4 cup cheddar, cream of mushroom soup, and milk in 9×13 casserole dish. Salt and pepper to taste.
Bake at 350 for 30 minutes. A few minutes before your timer goes off, sprinkle the rest of the cheese on top. Serves 5-6.
For dessert, you’ve got to try this skillet cookie recipe I found via Kim at NewlyWoodwards. It was so easy to make, only dirtied one dish, and smelled so good I had to try it before I remembered to take a picture!
The original recipe can be found via the link above. You’ll either thank me or hate me (depending on your holiday diet plan!) Enjoy the recipes and come back tomorrow for another edition of the Friday Five!
