Turkey and Rice Casserole
- SERVES
- 8
- COOK TIME
- 3 Hr 30 Min
Because this Turkey and Rice Casserole uses only one dish, we bet everyone will volunteer to do the dishes tonight. This meal is an all-around favorite!
What You'll Need
- 2 (10-3/4-ounce) cans cream of mushroom soup, undiluted
- 3 cups water
- 2 cups uncooked converted long-grain white rice
- 1 cup thinly sliced celery
- 3 cups chopped cooked turkey
- 2 cups frozen mixed vegetables
- 1 teaspoon poultry seasoning
- 1 tablespoon dried minced onion
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
- Combine soup and water in a 5-quart slow cooker. Add rice and remaining ingredients, and stir well.
- Cover and cook on LOW setting 3-1/2 to 4 hours or until most of the liquid is absorbed. Stir well before serving.
Notes
You can freeze leftovers in a baking dish for up to 1 month. When ready to serve, thaw casserole, and sprinkle with crushed round buttery crackers; then bake at 350 degrees F. for 30 minutes or until warmed through.
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bec4
Sep 09, 2013
This did not turn out well for me at all. Cooking directions say 3 1/2 to 4 hours on low, but after 3 hours on high the rice was undercooked. It seemed like there was not enough steam generated to fully cook the rice. I have added a small amount of boiling water twice to create some steam and am continuing to cook on high, hoping to save what I have started.
Test Kitchen Team
Sep 11, 2013
Thank you for sharing your concerns with us. The one potential issue we thought of is whether you used converted long-grain rice or regular long-grain rice? The recipe calls for converted, which is parboiled. Thank you again and good luck!
bdonna426 2373206
Aug 01, 2012
Sounds good to me....... but I will use chicken in place of the turkey and report back in a few weeksl
karyd
Aug 24, 2011
Is there any reason why you could not substitute raw turkey and/or rice for the cooked varieties if you were to increase the cooking time to something like 10 or 12 hours?
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