Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Turkey and Brown Rice Casserole Recipe
    Lost? Site Map

    Turkey and Brown Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    mandagirl's Note:

    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.*

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:

    • on October 14, 2009


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2009


      I made this using chicken in place of turkey. It's simple to make, hearty and very tasty while staying healthy. The only change I would make is to use chicken broth instead of the beef. Now, having said that, the beef might be the better choice if your using turkey. I would recommend this as a great way to use some of that leftover Thanksgiving turkey.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Turkey and Brown Rice Casserole

    Serving Size: 1 (233 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 256.7
    Calories from Fat 50
    Total Fat 5.5 g
    Saturated Fat 2.1 g
    Cholesterol 47.6 mg
    Sodium 443.2 mg
    Total Carbohydrate 25.0 g
    Dietary Fiber 2.5 g
    Sugars 1.7 g
    Protein 26.0 g

    Ideas from


    Over 475,000 Recipes Network of Sites