Yield: 12 Servings

Turkey Casserole with Rice for 50 People

Spooning mushroom gravy over turkey and rice casserole on plate with roasted squash.

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

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes



  • 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


  • 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.


  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. 


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 Information:



Serving Size:


Amount Per Serving: Calories: 246Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 137mgSodium: 715mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 27g

All nutritional information is estimated and will depend on the exact ingredients you use.

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