Turkey and Rice Casserole With Gravy

Thanks for sharing!

Turkey and rice casserole is a perfect way to use leftover turkey, or roast a turkey just to make this casserole. The original recipe was sized to feed 50 people and that recipe is included below but we have also sized it for a single casserole. The simple gravy makes this homestyle meal extra tasty.

There is just something comforting about a great casserole. This turkey and rice bake tastes a lot like Thanksgiving with the rice, bread and turkey. Add a drizzle of the gravy to make this comfort food dinner even better.

I have been going through my grandma’s recipe boxes. It is really fun to dig through the handwritten recipe cards and yellowed newspaper clippings.

Some of the cards are in her own handwriting and others were given to her by friends. You can tell the ones that go used a lot because there are splatters, so you know those recipes are extra good.

In my great adventure, I stumbled upon the recipe card for this turkey and rice casserole. That’s when I remembered MiMi made it several years back and shared it with us.

We had a massive Christmas baking day with my cousins and aunts, so she made the full recipe sized to feed 50 to feed our whole crew.

This recipe has always been special to her because it was served at her bridal shower. So I wanted to make it again, and this time size it down to one casserole dish appropriate for feeding a family with a little bit leftover.

Don’t worry, the recipe for feeding 50 is still down below. This would be a perfect way to feed a large crew around the holidays, during harvest time, or any time you need to feed a bunch of hungry people.

What MiMi Had to Say About the Recipe

Pops and I got married in November 28, 1981.  His side of the family hosted a bridal shower for me and made this very casserole.  

I don’t believe I have had it since, but think of it often.  Everybody really enjoyed it.  I enjoyed it enough to still remember it all of these years later.

This first recipe that I thought that I would love to share when Carlee started her blog in January was this recipe.  We have been trying to share family favorite recipes both new and old.

The ones that are important to me are the ones that have a special memory attached to them.  We have made hamburger surprises, homemade noodles, Maw-Maw’s Velveeta lasagna, Cavanaugh’s noodles and now this.  

All of these recipes are very dear to me.  It’s been a lot of fun remaking them to share with you.

-MiMi

Turkey Casserole for 50 People

Casserole Ingredients:

• 25 pound turkey, cooked and cut into bite sized pieces
• 1 pound Uncle Ben’s rice
• 6 ounce diced pimentos
• 1 cup chopped celery
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• 2 quarts chicken broth
• 1 quart milk
• 8 eggs, beaten
• 1 pound loaf of bread, cut into small cubes

Gravy Ingredients:

• 2 quarts chicken broth (it’s even better if you use some pan drippings as part of this)
• 1/2 cup cornstarch
• 2 cans of mushrooms
• Kitchen bouquet to flavor, or use 1 tsp sage, onion powder and thyme. I used a little less sage than suggested because some people in my family don’t like the flavor it adds.

Instructions:

1. Preheat oven to 350 F. 
2. Mix all ingredients together and divide among 3 greased 9×13″ pans. 
3. Bake for about an hour.
4. Cut into squares and serve with the gravy on top.
5. To make the gravy, mix the broth and starch together so you don’t get lumps.  Pour into a saucepan along with the mushrooms and seasonings.  Cook, stirring often until it is the consistency of gravy. 

You can print the full recipe sized for 50 people if that is easier.

Easy Alterations:

If you don’t like mushrooms, feel free to leave them out of the gravy. We think they are wonderful in there, but it will still be great without.

Using a rotisserie chicken would be a great option if you don’t feel like roasting a turkey. A big chicken would work for the single pan size, or pick up a few if you are making the full recipe for 50.

If you are making this dish with Thanksgiving leftovers, feel free to use a little bit of leftover dressing instead of using bread cubes.

Side Dish Ideas:

Savory slow cooker green beans is a great side dish option for this casserole. You can easily size the recipe up if you are feeding all 50 people or keep it as is for feeding your family.

Honey roasted delicata squash with cranberries would be another wonderful option. It is loaded with flavor and would add a lot of flavor and nutrition to the meal.

Roasted brussels sprouts make a great side dish as well. Get your greens in a cute little tasty package.

Did you make this recipe? Please leave a review in the recipe card below!

Turkey Casserole with Rice

Carlee

This yummy casserole is full of turkey. It is homey and delicious. It goes perfectly with a spoonful of gravy.

5 from 2 ratings

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinners

Cuisine American

Servings 12 Servings

Calories 246 kcal

Equipment

• Swiss Diamond 11″ (4.3 Qt) Saute Pan
• PYREX 3QT Glass Baking Dish with Blue Cover 9″ x 13″ (Pyrex)

Ingredients

  

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Casseroles

• 7 cups cooked and chopped turkey
• ¾ cup Ben’s Original rice
• ¼ cup diced pimento
• ⅓ cup chopped celery
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2⅔ cups chicken broth
• 1⅓ cups milk
• 3 eggs beaten
• 5 slices sandwich bread

Gravy

• 2⅔ cups chicken broth
• 8 teaspoons cornstarch
• 4 oz can mushrooms
• Kitchen bouquet to flavor or use 1/4 tsp sage, onion powder and thyme

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Instructions

 

• Preheat oven to 350°F. 
• Cut bread into squares.
• Mix all casserole ingredients in a large mixing bowl. Spread in a greased 9×13" casserole dish.
• Bake for about an hour.
• Cut into squares and serve with the gravy on top.
• To make the gravy, mix the broth and starch together so you don’t get lumps.  Pour into a saucepan along with the mushrooms and seasonings.  Cook, stirring often until it is the consistency of gravy. 

Notes

This recipe was written using converted rice. To use standard long grain rice, tightly wrap the casserole dish with aluminum foil and add 10-15 minutes to the bake time.

Nutrition

Serving: 1ServingCalories: 246kcalCarbohydrates: 14gProtein: 27gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 137mgSodium: 715mgFiber: 1gSugar: 3g

Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

Thanks for sharing!