Slow-baked Amish turkey and rice casserole

Slow-baked Amish turkey and rice casserole is a comforting, old-fashioned dish that combines tender turkey, creamy rice, and simple pantry ingredients into one satisfying bake. This recipe is perfect for using leftover turkey, feeding a family on a budget, and enjoying a hearty, slow-cooked meal that feels like home.

Key Ingredients for Slow-baked Amish turkey and rice casserole

To make this comforting Slow-baked Amish turkey and rice casserole, you’ll need simple, wholesome ingredients that come together easily. Each ingredient plays an important role in creating the rich flavor and creamy texture that defines this dish.

• 3 cups cooked turkey, diced or shredded (leftover roasted turkey works best)
• 1 cup long-grain white rice, uncooked
• 2½ cups chicken or turkey broth, preferably low-sodium
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup whole milk
• ½ cup unsalted butter, melted
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 cup shredded cheddar cheese (optional, for a richer casserole)
• ½ cup crushed butter crackers or breadcrumbs (optional topping)

How to Make Slow-baked Amish turkey and rice casserole

This Slow-baked Amish turkey and rice casserole is easy to prepare, incredibly comforting, and perfect for busy days. With just 15 minutes of prep time and a slow baking process, the oven does most of the work. The result is a creamy, tender casserole with rich turkey flavor and perfectly cooked rice that satisfies every bite.

Step-by-Step Instructions

1. Preheat the oven
   Preheat your oven to 325°F (165°C). This lower temperature allows the casserole to bake slowly, ensuring the rice absorbs the liquid and becomes tender without drying out.

2. Prepare the baking dish
   Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This prevents sticking and makes cleanup easier later.

3. Mix the base ingredients
   In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, and milk. Stir until the mixture is smooth and well blended.

4. Add aromatics and seasonings
   Stir in the chopped onion, minced garlic, salt, black pepper, parsley, thyme, and paprika. These simple seasonings enhance the natural flavors of the turkey and rice.

5. Incorporate the turkey
   Add the cooked turkey to the mixture. Gently fold it in so the turkey is evenly distributed throughout the casserole without breaking it down too much.

6. Add butter for richness
   Pour the melted butter into the mixture and stir until fully combined. This step adds moisture and gives the casserole its signature Amish-style richness.

7. Transfer to baking dish
   Pour the entire mixture into the prepared baking dish. Spread it evenly with a spatula so the rice cooks uniformly.

8. Optional cheese layer
   If using cheese, sprinkle the shredded cheddar evenly over the top. This creates a creamy, slightly golden layer as it bakes.

9. Cover and bake slowly
   Cover the dish tightly with aluminum foil. Place it in the oven and bake for 1 hour and 30 minutes. The slow baking allows the rice to absorb all the flavors.

10. Uncover and add topping
    Remove the foil and sprinkle crushed butter crackers or breadcrumbs over the top, if desired. This adds a light crunch that contrasts beautifully with the creamy filling.

11. Final bake
    Return the casserole to the oven uncovered and bake for an additional 20–30 minutes, until the top is lightly golden and the rice is fully tender.

12. Rest before serving
    Remove the casserole from the oven and let it rest for 10 minutes before serving. This helps the casserole set and makes serving easier.

Why You’ll Love This Slow-baked Amish turkey and rice casserole

This Slow-baked Amish turkey and rice casserole stands out for its comforting, creamy texture and slow-cooked depth of flavor. The tender turkey and perfectly cooked rice create a meal that feels hearty without being heavy. It’s similar to a classic chicken and rice bake but richer and more satisfying thanks to the slow baking method.

Making this casserole at home saves money, especially when using leftover turkey from holidays or weekend roasts. The simple ingredients are budget-friendly, and the optional buttery cracker topping adds a cozy, homemade touch. Try this recipe in your own kitchen and enjoy a timeless comfort dish that your family will ask for again and again.

Storing and Reheating Tips

• Refrigeration: Store leftover Slow-baked Amish turkey and rice casserole in an airtight container in the refrigerator for up to 4 days.
• Freezing: Allow the casserole to cool completely, then freeze in freezer-safe containers for up to 3 months.
• Reheating: Reheat individual portions in the microwave with a splash of broth or milk to restore moisture.
• Oven reheating: For larger portions, reheat covered at 325°F for 20–25 minutes until warmed through.

Final Thoughts

Slow-baked Amish turkey and rice casserole is a warm, filling recipe that brings comfort and simplicity to the table. With minimal prep and wholesome ingredients, it’s perfect for family dinners or using up leftover turkey. Give it a try at home and enjoy a timeless casserole that never goes out of style.

For more traditional Amish recipes and inspiration:

• Amish chicken casserole recipe
• Traditional Amish baked casseroles
• visit our Pinterest boards