Individual Turkey and Rice Casseroles

  • Author: Holley Grainger
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x


Use leftover turkey and quick cook rice to make Individual Turkey and Rice Casseroles in less than 20 minutes. They’re fast, easy, nutritious and sure to become a family favorite.



  • 1 Tbsp olive oil
  • 1½ cups chopped broccoli
  • 1 cup chopped onions
  • 1 8.8- oz pouch quick cook brown rice or long grain wild rice
  • 1 cup reduced-fat milk
  • 2 Tbsp whole wheat flour
  • 4 oz light cream cheese
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 11/2 cups chopped cooked turkey breast
  • ¼ cup shredded reduced-fat sharp cheddar cheese


  1. In a large skillet heat olive oil over medium-high heat. Add broccoli and onions. Cook for 5 minutes or until softened. Remove from pan and keep aside.
  2. While vegetables cook, prepare rice according to directions on the pack.
  3. Reduce heat to low and in the same skillet add milk and flour. Whisk continuously until flour dissolves and mixture begins to thicken. Should be done in about 1 minute.
  4. Add cream cheese and cook 3 minutes or until cream cheese is melted. Stir constantly.
  5. Add garlic powder, salt, and pepper. Stir. Add turkey, vegetable mixture, and rice to cheese sauce. Stir until well coated.
  6. Divide mixture evenly into 4 (1-cup) ovenproof ramekins. Sprinkle each with 1 Tbsp Cheddar cheese and bake at 375°F for 5 minutes or until cheese is melted. Serve immediately.