Description
A creamy and comforting bake that transforms leftover turkey into a hearty meal with vegetables, rice, and melted cheddar cheese.
Ingredients
Scale
- 3 cups cooked turkey, cubed
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 2 cups cooked white rice
- 1 cup frozen peas and carrots
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 tbsp melted butter for greasing
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with melted butter.
- In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, and garlic powder until smooth.
- Fold in the cubed turkey, cooked rice, and frozen peas and carrots until evenly coated in the sauce.
- Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
- Top the casserole with shredded cheddar cheese, spreading it to the edges.
- Bake for 25-30 minutes, or until the sauce is bubbling and the cheese is melted.
- Turn the broiler on high and broil for 2-3 minutes until the cheese is golden brown, watching closely to prevent burning.
- Remove from the oven and let rest for 5-10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American