Leftover Turkey Casserole With Rice (Gluten-Free, Dairy-Free)
If you have a leftovers hater in your life, this is the dish for you! This delicious and easy recipe for Leftover Turkey Casserole With Rice is a beyond simple way to use up Thanksgiving leftovers. A healthy dish that creates a completely new and exciting dinner that the whole family will love.
Calling this a recipe would be like calling the scribbles my toddler makes “art”. This is more of a loose guideline on how to kick dinner’s butt and use up a bunch of odds and ends from a big holiday meal. No fridge full of leftovers? I got you covered; see the recipe notes.
Can I tell you the best part of making this for dinner? Can I? Please? You use one dish. One. There is no mixing, no sauteing, no nothin’. Just one dish, a cozy blanket of foil, annnnnnnnnnd yah bake it.
What Can You Do With Leftover Turkey?
I think the appropriate answer is “what can’t you do with leftover turkey”? There is turkey ala king (A Christmas Story), turkey tacos, or turkey sandwiches with the moist maker (Ross from Friends).
But in my opinion, nothing beats using up leftover turkey for soups! Sub in turkey leftovers for chicken in Chicken Pot Pie Soup or the Ultimate Chicken Gnocchi Soup. And use turkey for making amazing homemade stock (related: How to Make Chicken Bone Broth).
What Ingredients Are In Leftover Turkey Casserole?
- leftover turkey (doy)
- frozen corn
- a can of black beans
- cheese (if you want it)
I have made this Leftover Turkey Casserole With Rice multiple times and each time the ingredients vary depending on what is in my fridge. I have used cooked turkey after Thanksgiving and even raw chicken breasts that I nestled in the rice. Nestled.
I like to use chopped celery and onion with frozen corn, but any veggies you have kicking around your fridge will work great! You can even sub in cauliflower, quinoa, or cauliflower rice for the rice.
You can use a can of black beans for this, or try homemade if you want to save a boatload of cash. Every few months, I make a huge batch of black beans in my Instant Pot using this recipe. I freeze the beans in mason jars for homemade soups, side dishes, and recipes just like this.
Where Do You Get Affordable Organic Free-Range Turkey?
I’m blessed that we have a local butcher for buying organic meat, but we also have a monthly Butcher Box subscription. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month.
The meat is super high-quality and we’ve always had an amazing selection sent each month. In addition to what they pick for you, you’re able to add specific cuts and types of meat to your box. And yes, they have Whole30 compliant bacon!
Even with our local source, we still look forward to our monthly Butcher Box delivery.
How to Make Leftover Turkey Casserole With Rice
Place rice in the bottom of an 8×8 baking dish or 9-inch pie plate. Add the onion, celery, turkey, corn, and beans.
Pour the enchiladas sauce/salsa over the top of the dish. Use a fork to make sure all the rice is covered by the liquid.
Cover with foil and bake for 50 minutes. Uncover, add the cheese (if using) and bake other 5 minutes or until cheese is melty.
Pro Tips/Recipe Notes
- For the salsa, I recommend something thin without too many chunks. Think like enchiladas sauce or a salsa verde (like I used).
- No leftover turkey? Feel free to use leftover chicken, shredded rotisserie chicken, or even raw chicken breasts. If you use raw meat, the bake time remains the same. The length of cooking time is for cooking the rice, but all the meat will be cooked through and tender thanks to the salsa.
- If you love yourself, top with lots of hot sauce.
More Recipes Like This
- Crispy Oven-Fried Gnocchi and Veggies
- Healthy Sausage and Roasted Vegetables
- Baked Chicken Teriyaki Dinner
- Fried Halloumi With Bruschetta Zoodles
Making this recipe or others?
This delicious and easy recipe for Leftover Turkey Casserole With Rice is a beyond simple way to use up Thanksgiving leftovers.
- 3/4 cup rice
- 1/2 onion chopped
- 3 stalks celery chopped
- 3 cups turkey chopped
- 1 can black beans drained
- 1 cup corn kernels fresh or frozen
- 2 cups enchiladas sauce
- 1/2 cup shredded cheese optional
- salt and pepper to taste
Preheat the oven to 350 degrees.
Place rice in the bottom of an 8x8 baking dish. Add the onion, celery, turkey, corn, and beans.
Pour the enchiladas sauce over the top of the dish. Use a fork to make sure all the rice is covered by the liquid.
Cover with foil and bake for 50 minutes. Uncover, add the cheese and bake other 5 minutes.
Top with hot sauce, cilantro, sour cream, or your toppings of choice.
For the salsa, I recommend something thin without too many chunks. Think like enchiladas sauce or a salsa verde (like I used).
No leftover turkey? Feel free to use leftover chicken, shredded rotisserie chicken, or even raw chicken breasts. If you use raw meat, the bake time remains the same. The length of cooking time is to cook the rice, but all the meat will be cooked through and tender thanks to the salsa.
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This recipe was originally published in November 2017. It has been retested and updated with reader feedback. New photos have been added and directions have been clarified.