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Turkey and Rice Casserole

(5 Votes)
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

  1. Combine soup and water in a 5-quart slow cooker. Add rice and remaining ingredients, and stir well.

  2. Cover and cook on LOW setting 3-1/2 to 4 hours or until most of the liquid is absorbed. Stir well before serving.


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.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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.

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!

Sounds good to me....... but I will use chicken in place of the turkey and report back in a few weeksl

What is the calorie and carb?

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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