Quick Recipe Version (TL;DR)

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Quick Ingredients

1 1/2 cups long-grain white rice, uncooked
3 cups cooked turkey, diced or shredded
1 medium onion, 2 ribs celery, 2 carrots, 3 garlic cloves (all finely diced/minced)
1 cup frozen peas
2 tbsp olive oil, salt, black pepper
4 tbsp unsalted butter + 1 tbsp (for topping)
1/4 cup all-purpose flour
2 cups low-sodium chicken or turkey broth
1 1/2 cups whole or 2% milk
1/2 cup sour cream or plain Greek yogurt
Dried thyme, dried sage, garlic powder, paprika, Dijon mustard, fresh parsley
1 cup shredded cheddar or Gruyère
1/2 cup panko breadcrumbs

Do This

1. Cook 1 1/2 cups rice in 3 cups lightly salted water until tender; fluff and set aside.
2. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
3. Sauté onion, celery, and carrots in olive oil until soft; add garlic briefly, then transfer to a large bowl.
4. In the same pan, make a roux with butter and flour, whisk in broth and milk, simmer until thick, then stir in sour cream, mustard, herbs, paprika, salt, and pepper.
5. In the bowl, combine cooked rice, turkey, sautéed vegetables, peas, and the creamy herb sauce; taste and adjust seasoning.
6. Spread mixture in the baking dish. Top with shredded cheese, then buttered panko.
7. Bake 25–30 minutes until bubbling and lightly golden. Rest 10 minutes, garnish with parsley, and serve warm.

Why You’ll Love This Recipe

Comforting and cozy: tender turkey, fluffy rice, and a rich, creamy herb sauce in every bite.
Perfect for leftover turkey and odds-and-ends veggies sitting in your fridge.
Family-friendly flavor with simple, everyday ingredients you probably already have.
Great for making ahead, freezing, and reheating on busy weeknights.

Grocery List

Produce: 1 medium yellow onion, 2 ribs celery, 2 medium carrots, 3 garlic cloves, fresh flat-leaf parsley
Dairy: Unsalted butter, whole or 2% milk, sour cream or plain Greek yogurt, shredded cheddar or Gruyère cheese
Pantry: Long-grain white rice, olive oil, all-purpose flour, low-sodium chicken or turkey broth, Dijon mustard, frozen peas, panko breadcrumbs, dried thyme, dried sage, garlic powder, paprika, fine sea salt, black pepper, cooking spray (or extra butter for greasing)

Full Ingredients

For the Casserole Base

1 1/2 cups long-grain white rice, uncooked, rinsed
3 cups cooked turkey, diced or shredded (about 1 lb / 450 g; white or dark meat)
1 medium yellow onion, finely diced
2 ribs celery, finely diced
2 medium carrots, finely diced
3 cloves garlic, minced
1 cup frozen peas (no need to thaw)
2 tbsp olive oil
1/2 tsp fine sea salt (for vegetables, plus more to taste)
1/4 tsp freshly ground black pepper
Butter or cooking spray, for greasing the baking dish

For the Creamy Herb Sauce

4 tbsp unsalted butter (1/2 stick / 56 g)
1/4 cup (30 g) all-purpose flour
2 cups (480 ml) low-sodium chicken or turkey broth, warmed
1 1/2 cups (360 ml) whole milk or 2% milk, at room temperature
1/2 cup (120 ml) sour cream or plain Greek yogurt, at room temperature
2 tsp Dijon mustard
1 tsp dried thyme (or 2 tsp fresh thyme, finely chopped)
3/4 tsp dried sage, crumbled or rubbed
1 tsp garlic powder (optional, for extra garlic flavor)
1/2 tsp paprika
3/4–1 tsp fine sea salt, to taste
1/2 tsp freshly ground black pepper
2 tbsp fresh flat-leaf parsley, finely chopped

For the Topping

1 cup (about 100 g) shredded sharp cheddar or Gruyère cheese
1/2 cup (30 g) panko breadcrumbs
1 tbsp unsalted butter, melted
1 tbsp fresh parsley, chopped (for garnish)

Creamy Herbed Turkey and Rice Casserole – Closeup

Step-by-Step Instructions

Step 1: Cook the Rice

Rinse the 1 1/2 cups of rice under cold water until the water runs mostly clear. This removes excess starch and helps the grains stay fluffy in the casserole.

In a medium saucepan, combine the rinsed rice with 3 cups of water and 1/2 tsp salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 15–18 minutes, until the water is absorbed and the rice is tender.

Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly while you prepare the rest of the casserole. (You can also use about 4 1/2 cups of leftover cooked rice instead.)

Step 2: Preheat the Oven and Prepare the Dish

Preheat your oven to 375°F (190°C).

Grease a 9×13-inch (about 23×33 cm) baking dish with butter or cooking spray. Set it aside. This size gives you a nice, even layer of casserole with a good ratio of creamy filling to crispy topping.

Step 3: Sauté the Vegetables

In a large deep skillet or wide pot, heat 2 tbsp olive oil over medium heat.

Add the diced onion, celery, and carrots along with 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, for 7–9 minutes, until the vegetables are softened and lightly fragrant but not browned.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown, or it can taste bitter.

Transfer the cooked vegetables to a large mixing bowl (big enough to hold all the casserole ingredients later). Add the cooked turkey and frozen peas to the same bowl. Set aside. Keep the skillet on the stove to make the sauce; no need to wash it.

Step 4: Make the Creamy Herb Sauce

In the same skillet, reduce the heat to medium and add 4 tbsp butter. Once melted and foamy, sprinkle in the 1/4 cup flour. Whisk constantly for 1–2 minutes to form a smooth paste (roux). It should bubble gently and smell slightly nutty but remain pale; this cooks out the raw flour taste.

Slowly pour in the warm broth while whisking vigorously to avoid lumps. Once incorporated, gradually whisk in the milk. Keep whisking until the sauce is smooth.

Bring the mixture to a gentle simmer. Cook for 4–6 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Reduce the heat to low.

Stir in the sour cream (or yogurt), Dijon mustard, dried thyme, dried sage, garlic powder (if using), paprika, salt, pepper, and 2 tbsp chopped parsley. Taste and adjust seasoning: you want it well-seasoned and flavorful, as it will be dispersed through the rice and turkey.

Turn off the heat. The sauce should be velvety and pourable but not watery; think thick cream soup.

Step 5: Combine the Casserole Mixture

To the large bowl with the sautéed vegetables, turkey, and peas, add the cooked, fluffed rice.

Pour the warm creamy herb sauce over everything. Using a large spoon or spatula, gently fold the mixture together until the rice, turkey, and vegetables are evenly coated. Try not to mash the rice; you want distinct grains suspended in the sauce.

Taste a spoonful and adjust seasoning with a bit more salt or pepper if needed. The mixture should look slightly looser than you want the final casserole to be; it will firm up as it bakes and cools.

Transfer the mixture into the prepared 9×13-inch baking dish, spreading it into an even layer and smoothing the top lightly.

Step 6: Add the Cheesy, Crispy Topping

Sprinkle the shredded cheddar or Gruyère evenly over the surface of the casserole.

In a small bowl, combine the panko breadcrumbs with 1 tbsp melted butter, stirring until all the crumbs are lightly coated. This helps them toast up golden and crisp.

Scatter the buttered panko evenly over the cheese layer. This double topping gives you gooey melted cheese under a crunchy, golden crust.

Step 7: Bake Until Bubbling and Golden

Place the casserole in the preheated oven and bake, uncovered, for 25–30 minutes, or until the edges are bubbling and the top is lightly golden brown. If the topping is browning too quickly toward the end, you can tent the dish loosely with foil.

Remove from the oven and let the casserole rest for about 10 minutes. This short rest helps the creamy sauce thicken slightly so the squares hold together when served.

Sprinkle with the remaining 1 tbsp chopped parsley for a fresh, green finish. Serve warm, scooped generously onto plates or in shallow bowls.

Pro Tips

Use leftover turkey: This recipe is ideal for leftover roast turkey. Dark meat adds extra richness and moisture, but any mix of white and dark works.
Control the creaminess: If you like a looser, saucier casserole, add an extra 1/4–1/2 cup broth to the sauce. For a firmer sliceable casserole, keep the sauce on the thicker side.
Rice matters: Use long-grain white rice for the fluffiest texture. If using leftover rice from the fridge, break up clumps with your hands before mixing so it distributes evenly.
Season boldly: Taste the creamy herb sauce before mixing it in. It should be well-seasoned and a bit more flavorful than you think you need; the rice and turkey will mellow it out.
Pan size flexibility: You can bake this in two smaller dishes (such as two 8×8 pans) and freeze one for later. Reduce baking time slightly and watch for bubbling edges.

Variations

Chicken and rice casserole: Swap the turkey for the same amount of cooked chicken (rotisserie chicken works beautifully) and use chicken broth.
Wild rice blend: Replace the white rice with a cooked wild rice blend for a nuttier flavor and chewier texture. Make sure the rice is fully cooked before mixing; wild rice often takes longer.
Veggie-loaded version: Add 1–2 cups of extra vegetables, such as steamed broccoli florets, sautéed mushrooms, or chopped spinach (well-drained), folding them in with the turkey and peas.

Storage & Make-Ahead

Let the casserole cool to room temperature before storing. Cover the dish tightly or transfer leftovers to airtight containers and refrigerate for up to 3–4 days.

To reheat a portion, microwave on medium power until hot, stirring halfway if needed. To reheat a larger amount, cover with foil and warm in a 350°F (175°C) oven for 20–25 minutes, until heated through and bubbling at the edges.

To make ahead, assemble the casserole through Step 6 (do not bake), cover tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20–30 minutes while the oven preheats, then bake at 375°F (190°C), adding 10–15 minutes to the bake time if it is still quite cold in the center.

For longer storage, wrap tightly in two layers of foil and freeze the assembled, unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe): about 560 calories, 32 g protein, 22 g fat, 55 g carbohydrates, and 3–4 g fiber. Actual values will vary based on specific ingredients and brands used (especially the type of turkey, cheese, and dairy).

Creamy Herbed Turkey and Rice Casserole