Turkey and Rice Casserole

40 mins (prep 10, cooking 30)
9 ingredients
8 servings
This is a tasty, simple and convenient way to use leftover turkey and/or leftover rice, and a great casserole to take to a potluck. Note: Edited on 1/1/08 to reduce milk in ingredient list from 1 3/4 to 1 1/4 cups. I actually just fill a soup can with milk, but the ingredient list requires a measurement, and I took a guess.

Categories:  <-60-mins , pasta,-rice-and-grains , rice , poultry , main-dish , oven , casseroles , meat , equipment , turkey , one-dish-meal , time-to-make ,
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Serving Size (194.53 g)
Servings 8
Amount per Serving
Calories 541.37 Calories from Fat 307.98
% Daily Value *
Total Fat 34.22g 421.14%
Saturated Fat 10.51g 420.52%
Trans Fat 0.0g %
Cholesterol 128.87mg 343.66%
Sodium 3010.43mg 1003.48%
Total Carbohydrate 16.45g 43.86%
Dietary Fiber 1.26 g 40.33%
Sugars 10.25 g %
Protein 42.49g 679.9%
Vitamin A 356.83IU% Vitamin C 1.23mg%
Calcium 254.08mg% Iron 3.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked rice, frozen corn, cream of mushroom soup, fried onions