Prep 0 mins
Cook 30 mins
This is my favorite turkey casserole. Chicken can be substituted. Great for left over Thanksgiving or Christmas turkey. I found this recipe many years ago in a newspaper. My sons especially liked the cheese topping so I used to double the topping ingredients. Whether I serve it at home or bring out, I always get compliments and often asked for the recipe.
- 78.07 ml butter
- 59.14 ml finely chopped green pepper
- 59.14 ml finely cut celery
- 1 small diced onion
- 78.07 ml flour
- 4.92 ml salt
- 473.18 ml milk
- 118.29 ml chicken broth
- 473.18 ml cooked diced turkey
- 59.14 ml chopped pimiento (optional)
- 473.18 ml cooked rice
- 59.14 ml fine breadcrumbs
- 29.58 ml melted butter
- 118.29 ml grated cheddar cheese
- Melt butter over low heat, add green pepper, celery, onion. Saute until tender, but not brown. Blend in flour and seasonings. Stir in milk and broth and cook until thick and smooth, stirring constantly. Fold in turkey and pimento, if using, and allow to heat through. Place cooked rice in bottom of a 2 quart casserole. Pour over turkey mixture. Mix crumbs, melted butter, and cheese and sprinkle over top.
- Bake in 350F oven for 30 minute or until lightly browned. Makes 6 servings.
This casserole dish was amazing. Everyone went back for seconds and we ate for leftovers the next night too. What made it really great was breadcrumb topping that was crispy. Can't wait to try again. We omitted the pimiento. There are so many veggies that could included too. I might try diced asparagus in the future.
All I can say is WOW! What a great dish this turned out to be. I was looking for a recipe to use up some of my leftover turkey and this is it! I doubled the topping as you suggested and boy am I glad I did. My sons liked the topping as much as yours did. The flavors all worked so well together, and it was quite simple to prepare. Thank you so much for sharing this recipe with us!