Cheesy Turkey Casserole Recipe for Leftovers | Jas’ Kickasserole

You might want to roast turkey all year for this flavorful leftover cheesy turkey casserole.

Not only is this casserole easy to make, but it also works with any leftover cooked meat to create an incredibly tasty, comforting dish that will have everyone asking for seconds.

What’s to love about this leftover cheesy casserole?

Warm, comforting and simple to reheat, casseroles are a classic weeknight favorite. This recipe is adaptable and forgiving—you can use leftover turkey, chicken, ham, pork, lamb or sausage and still get excellent results.

It’s especially handy after Thanksgiving when you often have roasted turkey leftovers. Small bits of meat and trimmings are perfect for folding into a casserole for an easy second meal.

Thanksgiving leftovers

If your holiday tradition includes ham or another roast, use that meat instead—this casserole shines with many proteins. I’ve even made it with leftover lamb and it was a hit.

This version uses rice. If you prefer, substitute quick-cooking barley for a nuttier texture and extra nutrition. Quick-cook grains save time while still delivering great flavor.

It’s cheesy and satisfying—so much so that it’s been nicknamed “kickasserole” in our house. Don’t wait for leftovers: rotisserie chicken or turkey breast works well when you want a fast dinner.

Ingredients:

• 1 cup rice (Basmati or Jasmine)
• 2 cups cooked leftover turkey (or other cooked meat), chopped
• 1/3 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1 8-oz. package mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 1/2 cup grated Parmesan
• 2 tablespoons olive oil
• 1 bay leaf
• Fresh rosemary (one twig, leaves removed)
• Fresh parsley, chopped
• Salt and freshly ground black pepper

How do I make it?

Keep scrolling for the full printable recipe and exact ingredient amounts.

1. Cook the rice in 2 cups lightly salted water according to package directions (about 15–20 minutes) until tender; drain if necessary.
2. Meanwhile, heat olive oil in a large cast-iron or nonstick skillet over medium heat. Add chopped onion, bay leaf and rosemary leaves (discard the twig) and sauté until the onion is translucent, about 3–4 minutes. Add garlic and cook another 30 seconds until fragrant.
3. Add the chopped turkey and sliced mushrooms to the skillet and cook about 10 minutes. Remove and discard the bay leaf. Stir in the white wine, cooked rice and chopped parsley. Season with salt and freshly ground pepper to taste.
4. Preheat the oven to 350°F (175°C). In a small bowl, combine the mozzarella, cheddar and Parmesan. Grease a casserole dish and spread half of the rice mixture in the dish. Sprinkle with half the cheese mixture, then add the remaining rice mixture and top with the remaining cheese.
5. Bake for about 20 minutes until the cheese is melted and the casserole is heated through. Let rest 10 minutes before serving. Enjoy.

How do I store it?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in an oven-safe pan at 325–350°F until heated through.

Round up your Thanksgiving with these dishes:

• Perfect roasted turkey
• Leftover turkey tacos
• Stuffed buttercup squash
• Fillo ricotta bundt pie
• Crispy roasted sweet potatoes
• Butternut squash barley risotto
• Pumpkin goat cheese pasta bake

Liked this recipe? Leave a rating or a review in the comments. Your feedback is appreciated!

Leftover Cheesy Turkey Casserole

By Jas

Easy, flavorful leftover turkey casserole that will have everyone begging for seconds.

5 from 2 votes

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Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

Course Main Course

Cuisine American

Yields 6 servings

Calories 420 kcal

EQUIPMENT

• cast-iron or nonstick skillet
• saucepan
• casserole dish

Ingredients

• 1 cup rice, Basmati or Jasmine
• 2 cups cooked leftover turkey, chopped
• 1/3 cup white wine
• 1 8-oz. package mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup shredded mozzarella, divided
• 1 cup shredded cheddar, divided
• 1/2 cup Parmesan
• 2 tablespoons olive oil
• 1 bay leaf
• One twig fresh rosemary, leaves removed
• Parsley, chopped
• Salt and freshly ground black pepper

Instructions

• In a saucepan cook rice in 2 cups lightly salted water until tender, about 15–20 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add onion, bay leaf and rosemary leaves (discard the twig) and sauté until the onion is translucent, about 3–4 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Stir in the chopped turkey and mushrooms and cook for about 10 minutes. Discard the bay leaf. Add the white wine, cooked rice and parsley. Season with salt and pepper to taste.
• Mix the cheeses in a small bowl. Put half of the rice mixture in a greased casserole dish, sprinkle with half the cheese, add the remaining rice mixture and top with the remaining cheese.
• Bake in a preheated 350°F oven for 20 minutes until cheese is melted and casserole is hot. Let rest 10 minutes before serving.

Notes

• Substitute turkey with any leftover cooked meat such as ham, chicken, lamb, pork, or sausage.
• Use barley instead of rice for a chewier texture and added nutrients—choose the quick-cooking variety for convenience.
• Garnish with sliced tomatoes or halved cherry tomatoes if desired.
• Let the casserole rest for at least 10 minutes before serving to set.
• Nutritional information is an estimate and will vary based on the specific ingredients you use.

Nutrition

Calories: 420 kcal | Carbohydrates: 42 g | Protein: 28 g | Fat: 13 g

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