goodbye turkey casserole

Everyone loves this traditional casserole. It is also a great way to use up the Thanksgiving turkey. I have adjusted it, but have listed the alternate ingredients.

Serve with a salad and cranberry relish. Enjoy!


5 tablespoons flour

1 teaspoon salt

1 tablespoon chopped onion or 1/4 teaspoon onion salt

1/2 cup melted butter plus 2 tablespoons

2.5 cups milk

2 cups cooked, cut up chicken or turkey

1.5 cups chicken or turkey broth (if using low sodium add a little more salt to rice)

1 cup American or cheddar cheese

1.5 cups frozen french style green beans or frozen broccoli (thawed) or cooked fresh broccoli

2 tablespoons slivered almonds

1 tablespoon poppy seeds (optional)

1/2 row Ritz crackers

1 and 1/3 cup uncooked Minute rice

  • Preheat oven to 375 degrees
  • Add rice to casserole dish, pour broth and 1/2 teaspoon salt over rice
  • Sprinkle 1/2 cup cheese, then add green beans and turkey or chicken
  • Stir flour, 1/4 cup butter, onion and salt on medium low. Add milk and stir or whisk until it thickens.
  • Pour sauce over casserole and top with remainder 1/2 cup cheese, almonds and poppy seeds.
  • In a pan, add 2 tablespoons butter and melt. Add crunched up Ritz and stir until coated with butter.
  • Add crackers to top of casserole
  • Bake for 30 minutes

** Alternate, use only 2 cups milk and 1 can of cream of mushroom soup, no crackers and no poppy seeds and half the cheese if you desire**


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