Description
This comforting turkey cranberry casserole is the perfect solution for transforming leftover roasted poultry into a creamy, savory main course. By combining shredded turkey with rice, a rich mushroom base, and tart ribbons of cranberry sauce, this dish achieves a delightful balance of flavors. Topped with a golden crust of sharp cheddar and crispy panko breadcrumbs, it is a hearty and efficient meal ideal for busy weeknights or holiday gatherings.
Ingredients
3 cups cooked turkey, shredded or chopped
1 can (14oz) whole berry cranberry sauce
1 can (10oz) cream of mushroom soup
2 cups cooked white rice
1.5 cups sharp cheddar cheese, shredded
0.5 cup panko breadcrumbs
1 teaspoon dried sage
Instructions
Preheat your oven to 375°F.
Grease a 9×13 inch glass baking dish with olive oil or butter.
In a large mixing bowl, combine the cooked turkey, rice, cream of mushroom soup, and dried sage until well mixed.
Gently fold in half of the cranberry sauce to keep pockets of flavor.
Spread the turkey mixture evenly into the prepared baking dish.
Drizzle the remaining cranberry sauce in ribbons across the surface of the casserole.
Sprinkle the shredded cheddar cheese and panko breadcrumbs evenly over the top.
Bake for 35 minutes until the cheese is melted and golden brown.
Remove from the oven and serve hot.
Notes
You can use pre-cooked rotisserie chicken as a substitute if turkey is unavailable. For a gluten-free version, ensure the cream of mushroom soup and breadcrumbs are certified gluten-free. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 12g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg