Turkey and Brown Rice Casserole

READY IN: 50mins
Recipe by mandagirl

This recipe tastes rich, but has very little fat. *After reading Annacia's review I realized, she is right and wanted to mention that if using chicken or all white meat turkey, chicken broth would be the best choice. When I use beef broth, I use Imagine Organic Beef Broth, which has a mild, more subtle taste than other beef broths and I always use dark and light turkey meat.*

Top Review by magpie diner

This came together really well, better than I thought. This isn't the way I would normally form a sauce, but I followed the recipe and worked through the flour lumps in the water :) The final product was great. Adjusted the seasoning and added S&P, but that may be down to my broth being a little bland. Great way to use leftover rice, turkey or no turkey! Thanks Manda

Ingredients Nutrition


  1. Cook brown rice according to package directions.
  2. While rice is cooking, pour broth into a large sauce pan.
  3. Whisk in whole wheat flour.
  4. Cook and stir with whisk, over medium heat, until mixture thickens and begins to bubble.
  5. lower heat to low and stir in poultry seasoning and black pepper.
  6. Stir in half of the cheddar cheese and mix until cheese melts.
  7. Stir in red pepper and onion.
  8. When rice is cooked add to pan with broth mixture along with cooked turkey and cooked peas and carrots.
  9. Spray a square or round casserole dish with cooking spray.
  10. Pour contents of pan into casserole dish.
  11. Sprinkle top with remaining cheddar cheese and then bread crumbs.
  12. Bake in a pre-heated 350 degree oven for 30-35 minutes.

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