Sharon Haddock
Turkey rice casserole makes delicious use of leftover turkey meat.

My family knows that once we have turkey, it's a given that shortly thereafter we will have turkey rice casserole.

And although some years I swore I would toss this recipe, it's so good that I have kept trying and have now figured out some of the secrets involved.

You MUST stir the rice and the soup and broth mixture or the rice will burn on the bottom. It's also critical to monitor this dish along the way. Sometimes it cooks more quickly than at other times.

Otherwise, it's a simple dish to put together and it tastes really good, especially after eating turkey sandwiches for several meals.

It's basically a comfort food recipe.

Start with one cup of raw rice spread in a greased glass casserole dish. Sprinkle a package of dry onion soup mix on top of the rice.

Flour leftover pieces of turkey (here's a good place for those pieces of dark meat no one likes as much as the white meat), sprinkle with paprika and place on top of the rice and soup mix.

Mix two cups turkey or chicken broth with a can of cream of mushroom soup. Pour the broth over the rice and turkey. Stir gently with a fork to allow the broth and soup to sink into the rice.

Cover with foil and bake in a 350-degree oven for 40 to 60 minutes. Check a couple of times throughout the baking to make sure the rice is not sticking. Stir again if necessary.

Some folks like to add ketchup or salsa to the finished product on their plates.

Sharon Haddock is a professional writer with 35 years experience, 17 at the Deseret News. Her personal blog is at